Herb-Crusted Rack of Lamb with a Red Wine Reduction

Herb-Crusted Rack of Lamb with a Red Wine Reduction

Ingredients

50g fresh white breadcrumbs or white bread, torn into small pieces

2 tbsp roughly chopped parsley

2 tbsp thyme leaves

2 tbsp rosemary leaves, picked from sprigs

zest of 1 lemon

25g grated parmesan

2 tbsp olive oil, plus extra for drizzling

2 x 8-bone racks of lamb,

2 tbsp Dijon mustard

 

For the red wine reduction

olive oil

1/4 cup shallots, cut finely

1/2 cup red wine

1/2 cup beef stock

2 tbsp butter

1 tbsp rosemary, chopped, optional

 

Method

Pre-heat the oven to 200C/180C fan/gas 6.

Put the breadcrumbs, herbs, lemon zest and Parmesan into a food processor with 1 tbsp of olive oil and season. Blitz until everything is finely chopped.

Heat the remaining oil in a frying pan, place the lamb in to the frying pan and sear every side - until brown.  

Take the pan off the heat and turn the rack over so it’s fat-side up, brush liberally with mustard.

Pack over the herb crust and drizzle with oil.

Transfer to an ovenproof dish and roast for 25 minutes until the crust is golden and the lamb is cooked – this method will produce lamb that is pink in the middle but cooked all the way through. (If you like your lamb rarer, roast for only 20 minutes; if you like it more done, give it 5 minutes more.)

Transfer the lamb to a chopping board to rest.

For the red wine reduction coat a small pan with olive oil.

Add the shallots and cook until translucent.

Add the red wine and beef stock and reduce by half.

Add the butter and chopped rosemary.

Serve immediately.

 

Products used

COLOURWORKS GREEN NON-STICK 24CM FRYING PAN

COLOURWORKS PASTELS MINI SILICONE PASTRY BRUSH

HOME MADE STONEWARE ROASTING DISH

KITCHEN CRAFT MEDIUM CHOPPING BOARD

MASTER CLASS NON-STICK HEAVY DUTY 16CM SAUCEPAN

COLOURWORKS 4 PIECE MEASURING CUP SET

 

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