Herb-Coated Lamb With Port-Red Wine Sauce Recipe

Name: Herb-Coated Lamb With Port-Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces crustless brioche bread (about 2 cups packed) or 2 ounces egg bread, cut into 1-inch pieces (about 2 cups packed); 1 cup packed coarsely chopped fresh parsley; 2 teaspoons chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 12 lbs racks of lamb, fat trimmed; 2 tablespoons vegetable oil; 6 tablespoons Dijon mustard; 1 ½ cups dry red wine; ¾ cup tawny port; 9 tablespoons butter, cut into pieces

Servings: persons

1
Make lamb:.
2
Preheat oven to 350F Place bread on baking sheet.
3
Bake until slightly dry, about 5 minutes.
4
Cool.
5
Combine bread and herbs in processor.
6
Blend until bread forms crumbs.
7
Transfer crumbs to bowl.
8
(can be made 1 day ahead.
9
Chill.
10
).
11
Preheat oven to 425F Sprinkle lamb with salt and pepper.
12
Heat oil in heavy large skillet over high heat.
13
Add lamb and brown well, turning occasionally, about 10 minutes.
14
transfer lamb to baking pan.
15
Roast until meat thermometer inserted into center of lamb registers 130F for medium-rare, about 20 minutes.
16
Let lamb cool 10 minutes.
17
brush mustard all over lamb.
18
Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up.
19
Roast until crumb feel dry but are not colored, about 3 minutes.
20
Let lamb rest 5 minutes at room temperature.
21
Meanwhile, make sauce:.
22
Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes.
23
Remove from heat.
24
Add butter; whisk just until melted.
25
Season with salt and pepper.
26
If making, Spoon yams and apples into center of 4 plates.
27
Cut lamb between bones into chops.
28
Stand 3 to 4 chops (bones facing up)in yams.
29
Arrange onion rings atop bones.
30
Spoon sauce around yam; serve.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces crustless brioche bread (about 2 cups packed) or 2 ounces egg bread, cut into 1-inch pieces (about 2 cups packed), 1 cup packed coarsely chopped fresh parsley, 2 teaspoons chopped fresh rosemary, 1 teaspoon chopped fresh thyme, and more.

Yes, Herb-Coated Lamb With Port-Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Coated Lamb With Port-Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions