Rack Of Lamb With An Herb Crust

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 racks of lamb, french trimmed
• 2 1/2 cups fresh breadcrumbs
• 2 ounces parsley
• 1 egg
• salt and pepper, to taste
• 1 ounce whole grain mustard
• 12 small shallots
• 12 small garlic cloves, peeled
• 1/4 cup brown sugar
• 4 tablespoons butter, diced
• 1/2 cup ruby port
• 2 cups lamb stock
• 4 small fresh thyme sprigs
• 4 small rosemary sprigs

Recipe

• 1 preheat the oven to 400°f.
• 2 heat the oil in a pan, and sear the lamb until golden brown. roast in the oven for 15-20 minutes, then remove.
• 3 in a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. brush mustard onto the lamb, and coat with the mixture.
• 4 place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. roast in the foil parcel for 15 minutes or until golden brown.
• 5 in a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
• 6 preheat the grill. grill the lamb crust-side-up for 5 minutes. let rest for 5 minutes, and slice into cutlets.
• 7 to serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.