HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE

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Herb Encrusted Rack of Lamb with Port Demi-Glace image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 (8 bone) lamb racks
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
Salt and pepper
Salt and pepper
Potatoes, recipe follows
Port Wine Demi-Glace, recipe follows
4 potatoes, peeled
1 bulb garlic, roasted
Salt and pepper
1 cup port wine
2 cups veal stock
Salt and pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
  • Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
  • Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
  • In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

Barbar Ali
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This dish is definitely worth the effort. It's a special occasion meal that will impress your guests.


mini gamer
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I followed the recipe exactly, but the lamb turned out tough. I'm not sure what went wrong.


Haroon Ali
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This is now my go-to recipe for rack of lamb. It's always a crowd-pleaser.


zahal Abdi
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The lamb was a bit dry, but the herb crust was tasty.


Shekh Motab786
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This dish was a hit at my dinner party! Everyone raved about the lamb and the port demi-glace. I will definitely be making this recipe again.


Td Tarek
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Needs more flavor.


sajim mojumder
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Not bad!


Lakesha Patterson
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This recipe was easy to follow and the results were amazing! The lamb was tender and juicy, and the herb crust was crispy and flavorful. The port demi-glace was the perfect finishing touch. I will definitely be making this dish again.


M Majid
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The lamb was a bit overcooked for my taste, but the herb crust was delicious. The port demi-glace was also very good, but I would have preferred it to be a bit thicker.


Bugosi Sarah
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This dish was absolutely divine! The lamb was cooked to perfection, and the herb crust was flavorful and crispy. The port demi-glace was rich and decadent, and it paired perfectly with the lamb. I would highly recommend this recipe to anyone who love