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.
- 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.