Lamb with Merlot-Butter Sauce

Submitted by Lennie

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

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 2

ingredients

• 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
• salt
• 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

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.

Reviews

[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!

 

[skiingpeaches]

YUM- YUM-YUM!! Tonight was the first time I tried preparing rack of lamb. I was nervous but I tried anyway. Boy! Was this recipe ever good! I made this for our Valentine's dinner (one day early) along with smashed potatoes, asparagus and chocolate fondue for dessert!! Thanks for a great recipe Update: I just made this for Valentine's dinner again. I followed the recipe to a T. It came out perfect. I also made mashed potatoes, asparagus and creme brulee for dessert. Divine!!!

 

[Dawnab]

This came out very good, the lamb was perfectly cooked and very tender, but the breadcrumbs ended up a little burnt so the sauce was not what I wanted, I added a little sugar to bring it around, it may have been the local Washington Merlot was a tad on the bitter side. I think I would reduce the breadcrumbs next time. I still liked the sauce served over leeky mashed potatoes, it balanced out a great meal.