Lamb with Merlot-Butter Sauce Recipe

Directions:

1. Preheat oven to 400F degrees.
2. Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper- you will have to pat the rosemary gently to ensure it sticks.
3. In a small bowl, mix together the breadcrumbs, garlic and parsley.
4. Pat this mixture firmly onto lamb.
5. In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
6. Place lamb in pan and quickly sear on each side, about 4 minutes per side.
7. Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
8. Remove lamb from pan and place on a warm plate; tent with foil and set aside.
9. Place pan on stovetop, over medium-high heat.
10. Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits- it will take about 8 to 10 minutes.
11. Add the butter to pan, whisking constantly until butter melts and melds into sauce.
12. Remove foil from lamb and slice, cutting through middle of ribs.
13. Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
14. Serve immediately.