Lamb With Merlot-Butter Sauce Recipe

Name: Lamb With Merlot-Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you); 2 tablespoons Dijon mustard; 2 teaspoons chopped fresh rosemary; salt; freshly ground black pepper; 1/3 cup fresh dry whole wheat breadcrumbs; 4 cloves garlic, minced; 3 tablespoons chopped, fresh flat leaf parsley; 1 tablespoon olive oil (amount is approximate); 1 cup merlot; 2 tablespoons unsalted butter

Servings: persons

1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you)
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
salt
freshly ground black pepper
1/3 cup fresh dry whole wheat breadcrumbs
4 cloves garlic, minced
3 tablespoons chopped, fresh flat leaf parsley
1 tablespoon olive oil (amount is approximate)
1 cup merlot
2 tablespoons unsalted butter

1
Preheat oven to 400F degrees.
2
Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
3
In a small bowl, mix together the breadcrumbs, garlic and parsley.
4
Pat this mixture firmly onto lamb.
5
In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
6
Place lamb in pan and quickly sear on each side, about 4 minutes per side.
7
Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
8
Remove lamb from pan and place on a warm plate; tent with foil and set aside.
9
Place pan on stovetop, over medium-high heat.
10
Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
11
Add the butter to pan, whisking constantly until butter melts and melds into sauce.
12
Remove foil from lamb and slice, cutting through middle of ribs.
13
Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
14
Serve immediately.

203

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you), 2 tablespoons Dijon mustard, 2 teaspoons chopped fresh rosemary, salt, and more.

Yes, Lamb With Merlot-Butter 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!

Lamb With Merlot-Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions