Rack of Lamb with Port and Black Olive Sauce Recipe

Name: Rack of Lamb with Port and Black Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups beef stock or canned beef broth; 2 cups chicken stock or canned low-salt chicken broth; 2/3 cup ruby Port; 1/3 cup minced shallots; 2 teaspoons minced fresh thyme; 2 tablespoons (1/4 stick) unsalted butter, room temperature; 1 tablespoon all purpose flour; 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed; 1/4 cup Dijon mustard; 3/4 cup (packed) fresh breadcrumbs from crustless French bread; 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces); 6 tablespoons chopped fresh parsley; 3 tablespoons unsalted butter, melted; 1 1/2 tablespoons minced garlic; 1/2 cup chopped pitted Kalamata olives

Servings: persons

2 cups beef stock or canned beef broth
2 cups chicken stock or canned low-salt chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 teaspoons minced fresh thyme
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
6 tablespoons chopped fresh parsley
3 tablespoons unsalted butter, melted
1 1/2 tablespoons minced garlic
1/2 cup chopped pitted Kalamata olives

1
Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes.
2
Mix 2 tablespoons butter and flour in small bowl to form paste.
3
Whisk paste into sauce; simmer until slightly thickened, about 3 minutes.
4
Strain into heavy small saucepan.
5
Preheat oven to 450F.
6
Place lamb on baking sheet.
7
Spread mustard over lamb.
8
Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb.
9
Bake lamb to desired doneness, about 25 minutes for medium-rare.
10
Bring sauce to simmer.
11
Mix in olives.
12
Cut lamb between ribs into chops.
13
Serve with sauce.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 cups beef stock or canned beef broth, 2 cups chicken stock or canned low-salt chicken broth, 2/3 cup ruby Port, 1/3 cup minced shallots, and more.

Yes, Rack of Lamb with Port and Black Olive 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.

Rack of Lamb with Port and Black Olive Sauce

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