Lamb with Merlot-Butter Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
This is a lovely special-occasion dinner for 2 that's easy to cook. Ingredients:
1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you) |
2 tablespoons dijon mustard |
2 teaspoons chopped fresh rosemary |
salt |
freshly ground black pepper |
1/3 cup fresh dry whole wheat breadcrumbs |
4 cloves garlic, minced |
3 tablespoons chopped, fresh flat leaf parsley |
1 tablespoon olive oil (amount is approximate) |
1 cup merlot |
2 tablespoons unsalted butter |
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.
|
|