• Main
  • Recipes
  • Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce Recipe

Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce Recipe

Posted by
Rate It!
Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
Add your photo!
Ingredients
17
Count
Nutrition
552
Calories
Comments Print recipe

Ingredients:

Directions:

  1. For sauce: Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.
  2. For lamb: Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.
  4. Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.
  5. Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.
  6. Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.
  7. Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.
  8. Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.
  9. WHAT TO DRINK: Martín Códax 2005 Ergo Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 552 Kcal (2311 kJ)
Calories from fat 328.84 Kcal
% Daily Value*
Total Fat 36.54g 56%
Cholesterol 89.84mg 30%
Sodium 399.11mg 17%
Potassium 218.94mg 5%
Total Carbs 17.05g 6%
Sugars 11.44g 46%
Dietary Fiber 0.78g 3%
Protein 22.96g 46%
Vitamin C 1.8mg 3%
Iron 112.7mg 626%
Calcium 25.9mg 3%
Amount Per 100 g
Calories 147.58 Kcal (618 kJ)
Calories from fat 87.91 Kcal
% Daily Value*
Total Fat 9.77g 56%
Cholesterol 24.02mg 30%
Sodium 106.7mg 17%
Potassium 58.53mg 5%
Total Carbs 4.56g 6%
Sugars 3.06g 46%
Dietary Fiber 0.21g 3%
Protein 6.14g 46%
Vitamin C 0.5mg 3%
Iron 30.1mg 626%
Calcium 6.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top