HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE
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.
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Barbar Ali
barbar@hotmail.comThis dish is definitely worth the effort. It's a special occasion meal that will impress your guests.
mini gamer
m-gamer16@hotmail.comI followed the recipe exactly, but the lamb turned out tough. I'm not sure what went wrong.
Haroon Ali
a-haroon@yahoo.comThis is now my go-to recipe for rack of lamb. It's always a crowd-pleaser.
zahal Abdi
zahala@yahoo.comThe lamb was a bit dry, but the herb crust was tasty.
Shekh Motab786
s-motab786@gmail.comThis 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
t76@hotmail.co.ukNeeds more flavor.
sajim mojumder
mojumder_s@aol.comNot bad!
Lakesha Patterson
lakesha@gmail.comThis 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
majidm95@aol.comThe 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
sarah64@hotmail.comThis 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