Lamb with Merlot-Butter Sauce

READY IN: 45mins
Recipe by Lennie

This is a lovely special-occasion dinner for 2 that's easy to cook.

Top Review by Cristin

I made this as a surprise for my Mom for her birthday and it was simply fabulous!!! It was so elegant but really simple to make. I served it with Roasted Asparagus (#27141) and it really had a great appearance on the plate. I did choose to strain the sauce before serving. But that was just my preference. HIGHLY recommend you try this one! Even I liked it and lamb's not my favorite!

Ingredients Nutrition

Directions

  1. Preheat oven to 400F degrees.
  2. Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
  3. In a small bowl, mix together the breadcrumbs, garlic and parsley.
  4. Pat this mixture firmly onto lamb.
  5. In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
  6. Place lamb in pan and quickly sear on each side, about 4 minutes per side.
  7. Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
  8. Remove lamb from pan and place on a warm plate; tent with foil and set aside.
  9. Place pan on stovetop, over medium-high heat.
  10. Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
  11. Add the butter to pan, whisking constantly until butter melts and melds into sauce.
  12. Remove foil from lamb and slice, cutting through middle of ribs.
  13. Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
  14. Serve immediately.

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