Herb Encrusted Rack of Lamb with Port Demi-Glace Recipe
Herb Encrusted Rack of Lamb with Port Demi-Glace
Recipe courtesy of David Krog
- Level: Intermediate
- Yield: 4 servings
- Nutritional Analysis Per Serving 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
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Transform your dinner into a gourmet masterpiece with this herb-encrusted rack of lamb, perfectly roasted and drizzled with a luscious Port demi-glace. Fragrant herbs and tender lamb create an irresistible aroma that will have everyone rushing to the table!
Ingredients
- 2 (8-bone) racks of lamb
- 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, to taste
- Potatoes, see recipe below
- Port Wine Demi-Glace, see recipe below
Potatoes
- 4 potatoes, peeled
- 1 bulb garlic, roasted
- Salt and pepper, to taste
Port Wine Demi-Glace
- 1 cup port wine
- 2 cups veal stock
- Salt and pepper, to taste
Directions
- Preheat the oven to 450F. Coat the lamb racks with olive oil, then spread Dijon mustard over the meat. Press the chopped basil, thyme, and oregano onto the mustard-coated surfaces and season evenly with salt and pepper. Brown the racks, fat side down, in a saut pan until nicely seared, about 5 minutes, then transfer to the oven and roast for about 15 minutes for medium-rare.
- Portion the mashed potatoes onto four plates and place half a rack of lamb atop each portion. Spoon the port demi-glace over the lamb and potatoes before serving.
Potatoes
- Boil the peeled potatoes until a fork slides in easily. Drain, mash together with the roasted garlic, and season with salt and pepper.
Port Wine Demi-Glace
- In a saucepot over medium-high heat, simmer the port until it is reduced to about one tablespoon of liquid. Add the veal stock and continue reducing until the liquid decreases by roughly two-thirds. Season with salt and pepper and strain before using.
This recipe was provided by a chef, restaurant, or culinary professional and has not been specifically tested for home kitchens.
