Rack of Lamb (Herb Crusted With Roasted Garlic Sauce)

This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [e-mail]

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 1  rack of lamb (fat cap removed, frenched)
• 4  tablespoons extra virgin olive oil
• 1⁄2 cup Dijon mustard
•  salt & freshly ground black pepper
• 1  tablespoon fresh thyme leave (chopped)
• 1  tablespoon fresh rosemary leaf (chopped)
• 1  tablespoon fresh sage leaf (chopped)
• 1  tablespoon fresh parsley leaves (chopped)
• 10  garlic cloves (peeled and sliced in half)
• 1⁄2 cup dry white wine (you may use red wine)
• 1  cup lamb stock or 1  cup  veal stock or 1  cup  chicken stock
• 1  tablespoon unsalted butter

Directions

1. In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
2. Remove and allow to rest 5 minutes.
3. Brush the mustard onto both sides of the seared lamb.
4. Season with salt and pepper.
5. Mix all of the herbs together.
6. Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
7. In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
8. Preheat oven to 350 degrees.
9. Cook in the oven 15 to 20 minutes or until medium-rare.
10. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
11. Place the roasting pan on top of the stove over medium heat.
12. Remove the garlic and set aside.
13. Discard all the fat.
14. Add the white wine and the stock and reduce by half.
15. Place the roasted garlic in a blender or food processor.
16. Add the reduced stock and wine mixture and puree until smooth.
17. Add the tablespoon of butter and pulse to incorporate.
18. Season well with salt and freshly ground pepper.
19. For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.