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!
- 1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you)
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh rosemary
- freshly ground black pepper
- 1⁄3 cup fresh dry whole wheat breadcrumbs
- 4 cloves garlic, minced
- 3 tablespoons chopped, fresh flat leaf parsley
- 1 tablespoon olive oil (amount is approximate)
- 1 cup merlot
- 2 tablespoons unsalted butter
Directions See How It's Made
- Preheat oven to 400F degrees.
- 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.
- In a small bowl, mix together the breadcrumbs, garlic and parsley.
- Pat this mixture firmly onto lamb.
- 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.
- Place lamb in pan and quickly sear on each side, about 4 minutes per side.
- 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.
- Remove lamb from pan and place on a warm plate; tent with foil and set aside.
- Place pan on stovetop, over medium-high heat.
- Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
- Add the butter to pan, whisking constantly until butter melts and melds into sauce.
- Remove foil from lamb and slice, cutting through middle of ribs.
- Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
- Serve immediately.