Lamb has a tender consistency and a rich flavor that enhance the texture of
wines such as Hermitage, Côte Rôtie, and Shiraz.

Makes 4 servings.

INGREDIENTS

• 1/4 cup vegetable oil
• 2 racks of lamb, french trimmed
• 2 1/2 cups fresh white breadcrumbs
• 2 oz. parsley
• 1 egg
• salt and pepper, to taste
• 1 oz. whole-grain mustard
• 12 small shallots
• 12 small cloves garlic, peeled
• 1/4 cup brown sugar
• 4 tbsp. cold butter, diced
• 1/2 cupruby port
• 2 cups lamb stock
• 4 small sprigs thyme
• 4 small sprigs rosemary

DIRECTIONS Preheat the oven to 400°F.

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

In a food processor, blend the breadcrumbs, parsley, and egg until fine, then
season. Brush mustard onto the lamb, and coat with the mixture.

Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle
with the brown sugar and butter. Roast in the foil parcel for 15 minutes or
until golden brown.

In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.

Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5
minutes, and slice into cutlets.

To serve, place a portion of the cutlets on each plate and arrange the
shallots and garlic around. Drizzle the sauce around the plate, and serve
with a sprig each of rosemary and thyme.

Tags: Crust, Herb, Lambn, Rack, Recipe