Herb Crusted Rack of Lamb with Merlot Sauce

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Story Published: Dec 3, 1998 at 10:00 PM PDT

Story Updated: Mar 28, 2008 at 2:01 PM PDT

By Todd Johnson

Ingredients

Herb Crusted Rack of Lamb with Merlot Sauce - 12/4/1998

1 tsp. black pepper 1/2 tsp. granulated garlic
2 5/8 tsp. kosher salt 1/2 tsp. granulated onion
1 1/4 Tbl. Dijon mustard 1 1/2 tsp. honey
1 oz. melted butter 1/2 tsp. chopped shallots
1/4 tsp. fresh rosemary 3/4 cup bread crumbs
1/2 tsp. minced garlic 1 lb. rack of lamb
1 oz. olive oil 1/2 cup Merlot
1 cup beef broth 1/2 stick cinnamon
1 bay leaf 1 sprig fresh thyme
1 clove crushed garlic 1 1/2 tsp. cornstarch

Directions

Combine 1/2 tsp. pepper, granulated garlic, granulated onion and 2 1/4 tsp. salt. Set aside. Mix honey and 1 Tbl. mustard. Set aside. Mix bread crumbs, parsley, minced garlic, shallots, rosemary, 1/8 tsp. salt and 1 tsp. mustard. Mix in melted butter. Set aside. Season lamb with garlic, pepper, salt, and onion mix. Sear lamb in hot olive oil until golden brown. Remove from pan and brush with honey mustard on the fat side. Pack with bread crumbs. Roast at 350 degrees for 12 minutes. To make sauce, reduce Merlot by half in a saucepan. Add beef broth and reduce by 1/4. Add cinnamon stick, thyme, bay leaf and garlic. Cover and simmer 10 minutes. Strain. Dissolve cornstarch in 1 Tbl. water. Add to sauce. Whisk to a boil. Serve over lamb. Serves 2.

Recipe from Sally McArthur, Union Square Grill

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