Herb Encrusted Rack of Lamb with Port Demi-Glace

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Rub lamb racks with olive oil.

3. 3

   Rub with mustard, basil, thyme, and oregano.

4. 4

   Season with salt and pepper.

5. 5

   Sear, fat side down, in a saute pan until brown, about 5 minutes.

6. 6

   Put in the oven for 15 minutes for medium rare.

7. 7

   Put the potatoes on 4 plates and arrange a half rack of lamb on top.

8. 8

   Drizzle entire dish with port wine demi-glace.

9. 9

   4 potatoes, peeled

10. 10

    1 bulb garlic, roasted

11. 11

    Salt and pepper

12. 12

    Boil the potatoes until fork tender.

13. 13

    Drain.

14. 14

    Mash and season with garlic, salt, and pepper.

15. 15

    1 cup port wine

16. 16

    2 cups veal stock

17. 17

    Salt and pepper

18. 18

    In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid.

19. 19

    Add the veal stock and reduce by 2/3.

20. 20

    Season with salt and pepper.

21. 21

    Strain.

* Per serving · 4 servings · Values may vary.

No additional tips available.