Protein-Packed Dinner
Rack of Lamb with Breadcrumb Crust
and red wine sauce
(1 vote)
(1 vote)
Rack of Lamb with Breadcrumb Crust - Packed with protein and flavor
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For Cherry Reduction Sauce
- 2 cups Merlot (wine)
- 2 cups fresh Cherries (pitted)
- 2 cloves garlic cloves (finely chopped)
- 1 shallot (chopped)
- 4 cups lamb stock (or chicken stock)
- 1 Tbsp butter
- salt
- freshly ground Black pepper
- For Lamb
- 2 Racks lamb (frenched)
- coarse salt
- freshly ground Black pepper
- 1 cup fine, fresh breadcrumbs
- 2 cloves garlic cloves (pressed)
- ¼ cup fresh parsley (finely chopped)
- 2 tsps fresh rosemary (minced)
- 3 ½ Tbsps olive oil
- 2 Tbsps Dijon mustard
Preparation steps
1.
For Cherry Reduction Sauce:
2.
Combine wine, cherries, garlic, and shallot in a saucepan over high heat. Cook until the mixture is reduced and almost dry, about 8 to 10 minutes. Add stock, decrease heat, and reduce until the sauce is thick, 10 to 15 minutes. Add butter, salt and pepper; keep warm until ready to serve.
3.
For Lamb:
4.
Meanwhile, place oven rack in middle position and preheat oven to 400º F.
5.
Season lamb with salt and pepper.
6.
Combine breadcrumbs, garlic, parsley, and rosemary, drizzle with 2 1/2 tablespoons oil, tossing until mixture holds together.
7.
Heat remaining oil in a large skillet over medium-high heat. Brown the lamb 1 rack at a time, on all sides, about 4 minutes per rack. Remove lamb from skillet and brush with mustard. Roll lamb in herb mixture and coat well. Repeat with the remaining rack. Place both racks in a roasting pan. Cover the rib bones in foil. Roast for 20 to 25 minutes, for medium rare. Allow racks to rest for 5 minutes before carving. Serve immediately on a bed of cherry reduction sauce.
