Recipe courtesy of David Krog
Herb Encrusted Rack of Lamb with Port Demi-Glace
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 53
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 43
- Sodium
- 1050
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
2 (8 bone) lamb racks
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
Salt and pepper
Salt and pepper
Potatoes, recipe follows
Port Wine Demi-Glace, recipe follows
Potatoes:
4 potatoes, peeled
1 bulb garlic, roasted
Salt and pepper
Port Wine Demi-Glace:
1 cup port wine
2 cups veal stock
Salt and pepper
Directions
- Preheat the oven to 450 degrees F.
- Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
- Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
Potatoes:
- Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
Port Wine Demi-Glace:
- In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.