Herb-crusted Rack Of Lamb With Red Wine Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 22minutes
Total time is 37minutes
Serve is for 4 people
Estimated cost per serve is 16.74 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the sauce
- 2/3 cup red wine
- 2/3 cup lamb stock
- 2tablespoons redcurrant jelly
- 1/2tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 6-bone racks of lamb, French-trimmed
- 50grams breadcrumbs, fresh
- 1tablespoons rosemary leaves, chopped
- 2tablespoons flat-leaf parsley leaves, chopped
- 1tablespoons thyme leaves
- 2tablespoons Dijon mustard
- 472grams mashed potato (to serve)
- 300grams fine green beans (to serve)
Description
Simple but impressive, and a great centrepiece for a special meal. Double the ingredients to serve more people.
Method
Step 1 of 5
Preheat the oven to 200°C (Gas 6). Heat the oil in a roasting tin over a medium heat, and cook the lamb racks for 1 minute on each side, until browned all over. Discard any excess oil and set the meat aside.
Step 2 of 5
Put the breadcrumbs, herbs, and seasoning in the small bowl of a food processor and process them for a minute, until the herbs turn the breadcrumbs bright green. Brush the meaty side of each rack with 1 tbs of the mustard. Firmly pat half the herb mixture onto the mustard-covered side of each rack. Shake off any excess.
Step 3 of 5
Roast the lamb for 10 minutes for rare meat, 15 minutes for medium, and 20 minutes for well done. Leave to rest, loosely covered with foil, for 5 minutes.
Step 4 of 5
To make the sauce, put the wine and stock into a heavy-based saucepan and bring to the boil. Stir in the redcurrant jelly until it has melted, reduce to a low simmer, and cook for 10 minutes until reduced. Season with pepper, to taste.
Step 5 of 5
Carve the lamb into chops and serve 3 per person with a little of the sauce, mashed potato, and fine green beans.
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