Herb Crusted Rack Of Lamb With Port Reduction Sauce

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 1/2 lbs racks of lamb
• 3 sprigs thyme
• 1 sprig rosemary
• 3 sage leaves
• 1 teaspoon oregano
• 2 tablespoons parsley
• 2 garlic cloves
• 2 tablespoons dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup port wine
• 1 cup veal broth

Recipe

• 1 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 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 3. pre-heat oven to 400-degrees.
• 4 4. in a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5 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 6. reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7 7. let the rack of lamb rest for at least 5 minutes before slicing. add port reduction sauce on top and serve.