| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
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
- 4 potatoes, peeled
- 1 bulb garlic, roasted
- Salt and pepper
- 1 cup port wine
- 2 cups veal stock
- Salt and pepper
Instructions
- 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.
- Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 510 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 43 mg |
| Sodium | 1050 mg |
Reviews
This is the first time I have ever prepared, let alone eaten, lamb. I purchased my rack from The Fresh Market. I don’t know if that makes a difference but the meat was so tender it practically fell off the bone. Next time I am going to let the meat marinate overnight to see just how much more tender it can be.
Relatively basic, and just plain delicious.
This recipe was very easy and delicious! Love all the fresh herbs! I wasn’t too sure if the family would like the sauce, but they loved it!