Rack of Lamb with a Herb Crust

Name: Rack of Lamb with a Herb Crust
Yield: Serves 4
Ingredients: 4 small sprigs rosemary; 500 ml (18 fl oz) lamb stock; 4 small sprigs thyme; 30 g (1 oz) whole-grain mustard; 12 small shallots; salt and pepper, to taste; salt and pepper, to taste; 50 g (1½ oz) cold butter, diced; 100 ml (3½ fl oz) ruby port; 12 small cloves garlic, peeled; 30 g (1 oz) brown sugar; 150 g (5½ oz) fresh white breadcrumbs; 40 g (2 oz) parsley; 50 ml (2 fl oz) vegetable oil; 2 racks of lamb, French trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Matching Wine with Food

By Le Cordon Bleu

Published 2010

About

Lamb has a tender consistency and rich flavour that enhance the texture of these delicious red wines.

Ingredients

50 ml (2 fl oz) vegetable oil
2 racks of lamb, French trimmed

Main course

Method

Preheat the oven to 200°C (400°F/gas 6).

Heat the oil in a pan and sear the lamb until golden brown. Roast in the oven for 15-20 minutes</