Lamb with Merlot-Butter Sauce

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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