Herb-Crusted Rack of Lamb with Port Wine Sauce
Lamb is a classic spring dish, and this rack of lamb with port wine sauce is the perfect way to celebrate the season. The lamb is crusted with a mixture of herbs and breadcrumbs, then roasted to perfection. The port wine sauce is the perfect finishing touch, and it also makes a great gravy for serving over mashed potatoes.
Ingredients:
-1 rack of lamb, trimmed
-1/2 cup breadcrumbs
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh rosemary
-1/4 cup chopped fresh thyme
-1 tablespoon olive oil
-Salt and pepper
For the sauce:
-1/2 cup port wine
-1/2 cup chicken stock
-1 tablespoon cornstarch
-1 tablespoon cold water
Method:
1. Preheat oven to 400 degrees.
2. In a bowl, combine breadcrumbs, parsley, rosemary, thyme, and olive oil. Season with salt and pepper.
3. Place rack of lamb on a baking sheet lined with foil. Spread herb mixture over the top of the lamb.
4. Roast for 25-30 minutes, or until the lamb is cooked to your liking.
5. While the lamb is cooking, make the sauce. In a small saucepan, bring port wine and chicken stock to a boil.
6. In a small bowl, whisk together cornstarch and cold water. Add this to the saucepan, and cook until the sauce is thickened.
7. Serve the lamb with the port wine sauce.
Potential changes & improvements:
-If you don’t want to use port wine, you could substitute red wine or beef stock.
-For a richer sauce, you could add a tablespoon of butter.
-If you want a more intense herb flavor, you could add more of the fresh herbs to the breadcrumb mixture.
Works Well With…
-Mashed potatoes
-Roasted vegetables
-Steamed green beans
Common Mistakes:
-Not trimming the fat off of the lamb before cooking
-Not searing the lamb before roasting
– overcooking the lamb
Nutritional Information:
-Serving size: 1 rack of lamb
-Calories: 700
-Fat: 50 g
-Saturated fat: 20 g
-Cholesterol: 130 mg
-Sodium: 410 mg
-Carbohydrates: 28 g
-Protein: 28 g
Allergens:
-Lamb
-Wheat
-Parsley
-Rosemary
-Thyme