Herb Crusted Rack of Lamb With Port Reduction Sauce

Recipe by Chef #680297
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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
  • 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
  • 3. Pre-heat oven to 400-degrees.
  • 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
  • 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
  • 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
  • 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.
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