Herb Coated Lamb With Port Wine Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups breadcrumbs
• 1 cup packed coarsely chopped parsley
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 4 -10 cloves garlic, minced
• 1 (1 1/4 lb) racks of lamb, fat trimmed
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 6 tablespoons dijon mustard
• 1 1/2 cups dry red wine
• 3/4 cup port wine
• 9 tablespoons butter, cut into pieces

Recipe

• 1 preheat oven to 425 degrees.
• 2 sprinkle lamb with salt/pepper.
• 3 heat oil in heavy large skillet over high heat.
• 4 add lamb and brown well, turning occasionally, about 10 minutes.
• 5 transfer lamb to baking pan.
• 6 roast until meat thermometer inserted into center of lamb registers 130 degree for medium-rare, about 20 minutes.
• 7 let lamb cool 10 minutes.
• 8 mix breadcrumbs with herbs and garlic.
• 9 brush mustard all over lamb.
• 10 dredge in breadcrumbs, coating completely.
• 11 return lamb to baking pan, meat side up.
• 12 roast until crumbs feel dry but are not colored, about 3 minutes.
• 13 let lamb rest 5 minutes at room temperature.
• 14 meanwhile, make sauce: boil wine and port in large saucepan until reduced to 1/3 cup, about 25 minutes.
• 15 remove from heat.
• 16 add butter, whisk until just melted.
• 17 season with salt and pepper.
• 18 cut lamb between bones into chops.
• 19 stand 3-4 chops (bones facing up) and spoon sauce around chops.
• 20 serve.