HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE
Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...
Provided by seangcolman
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52
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Carrie Blunt
bluntcarrie72@aol.comI made this recipe for my family and they loved it. The lamb was cooked perfectly and the sauce was delicious.
Elesabelle
elesabelle79@hotmail.comThis is a great recipe for a special occasion dinner. The lamb is impressive and the sauce is divine.
Happiness igiraneza
i.happiness@gmail.comI substituted red wine for the port and it was still very good.
Sonu Baba
sonu@yahoo.comThis recipe was easy to follow and the lamb turned out great. I will definitely be making it again.
Md Tamver Hossen Md Tamver Hossen
m@gmail.comThe lamb was a bit overcooked for my taste, but the sauce was delicious.
Xavier Fernandez
xavier.f@aol.comI found this recipe to be a bit bland. I think it could use more seasoning.
Majid ali Channa
channa-m@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The lamb is so tender and flavorful, and the sauce is to die for.
Sumi Neupane
neupane85@gmail.comI've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the sauce is amazing.
Juliet Ikeora
i.juliet@yahoo.comThis is my go-to recipe for rack of lamb. It's always a crowd-pleaser.
Bhim Chaudhray
bhim.chaudhray@gmail.comI made this recipe for my family and they loved it. The lamb was cooked perfectly and the sauce was delicious.
Syedaftar Shah
syedaftarshah@gmail.comThis is a great recipe for a special occasion dinner. The lamb is impressive and the sauce is divine.
Jennifer Gwartney
gwartneyj96@gmail.comI substituted red wine for the port and it was still very good.
Paul Nchima
p-nchima85@aol.comThis recipe was easy to follow and the lamb turned out great. I will definitely be making it again.
kiril iassen ivanov
i.kiril28@yahoo.comThe lamb was a bit overcooked for my taste, but the sauce was delicious.
Md Palash Satbaria
p75@yahoo.comI found this recipe to be a bit bland. I think it could use more seasoning.
Samir Uraw
urawsamir@hotmail.frThis recipe is a bit time-consuming, but it's worth the effort. The lamb is so tender and flavorful.
The Guy
the_guy@hotmail.comI made this for a special occasion dinner and it was a huge success. The lamb was succulent and the sauce was divine.
Hayden Macua
macua_h100@hotmail.co.ukI've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the sauce is to die for.
Faizan Khokhar
faizan_khokhar@hotmail.comThis was my first time cooking rack of lamb, and it turned out perfectly! The herb crust was flavorful and the port reduction sauce was rich and delicious.