Rack of Lamb
Submitted by Donna Welsh, Sacramento, CA.
Rack of Lamb
3 T olive oil
two 1 1/4 lb. trimmed and frenched single racks of lamb
1/4 c mayonnaise
1 tsp dijon mustard
1 c coarse dry bread crumbs
Sauce for Rack of Lamb:
1/2 c chopped shallots
3 garlic cloves, sliced
1 T dried rosemary or fresh
1 c Merlot
1/4 c balsamic vinegar
1 c beef stock
1 1/4 sticks unsalted buttered, cut into pieces and chilled
In a bowl combine the mayonnaise and the mustard. In a large skillet brown the lamb racks in the oil and season them with salt and pepper to taste. Coat the meat side of the racks with the mustard mixture and pat on the crumbs. Bake the lamb in a shallow roasting pan in a preheated 475° F. oven for 15 minutes or until a meat thermometer registers 130° F. for medium-rare meat. Let the meat stand for 10 minutes before slicing.
While the lamb is baking make the sauce. In a saucepan bring the first 5 ingredients to a boil and simmer the mixture until it is reduced to 3 tablespoons. Add the stock and simmer until the mixture is reduced to about 2/3 cup. Strain the sauce into a clean saucepan, discarding the solids, and over low heat whisk in the butter. Serve the lamb with the sauce.
