Prep 30 mins
Cook 30 mins
Originally from Bon Appetit 1996. Wonderful dish for a special occasion. Delicious with garlic mashed potatoes. The port wine sauce is "to-die for"
- 2 cups breadcrumbs
- 1 cup packed coarsely chopped parsley
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 4 -10 cloves garlic, minced
- 1 (1 1/4 lb) racks of lamb, fat trimmed
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 6 tablespoons Dijon mustard
FOR THE SAUCE
- 1 1⁄2 cups dry red wine
- 3⁄4 cup port wine
- 9 tablespoons butter, cut into pieces
- Preheat oven to 425 degrees.
- Sprinkle lamb with salt/pepper.
- Heat oil in heavy large skillet over high heat.
- Add lamb and brown well, turning occasionally, about 10 minutes.
- Transfer lamb to baking pan.
- Roast until meat thermometer inserted into center of lamb registers 130 degree for medium-rare, about 20 minutes.
- Let lamb cool 10 minutes.
- Mix breadcrumbs with herbs and garlic.
- Brush mustard all over lamb.
- Dredge in breadcrumbs, coating completely.
- Return lamb to baking pan, meat side up.
- Roast until crumbs feel dry but are not colored, about 3 minutes.
- Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce: Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes.
- Remove from heat.
- Add butter, whisk until just melted.
- Season with salt and pepper.
- Cut lamb between bones into chops.
- Stand 3-4 chops (bones facing up) and spoon sauce around chops.