Prep 30 mins
Cook 40 mins
An epicurious favorite of mine. Feel free to experiment with the use of different herbs.
- 1⁄4 cup vegetable oil
- 2 racks of lamb, French trimmed
- 2 1⁄2 cups fresh white 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
- Preheat the oven to 400°F.
- Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
- In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
- 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.
- In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
- Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
- 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.