Herb Encrusted Rack of Lamb with Port Demi-Glace |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
potatoes, recipe follows |
port wine demi-glace, recipe follows |
Directions:
1. Preheat the oven to 450 degrees F.
2. 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.
3. Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
4. Potatoes:
5. 4 potatoes, peeled
6. 1 bulb garlic, roasted
7. Salt and pepper
8. Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
9. Port Wine Demi-Glace:
10. 1 cup port wine
11. 2 cups veal stock
12. Salt and pepper
13. 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.
14. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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