HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE
Steps:
- Preheat the oven to 450 degrees F.
- Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
- Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
- Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
- In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.
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Md Asma
[email protected]I would love to try this recipe, but I'm not sure where to find rack of lamb.
Emam Hossen
[email protected]This recipe is a keeper! I'll definitely be making it again.
kshitij pachya
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The herb crust and port demi-glace made all the difference.
Alimatu Yakubu
[email protected]The only thing I would change about this recipe is the cooking time. I found that the lamb was a bit overcooked for my taste.
Yaseen Sanjrani
[email protected]I was a bit skeptical about the port demi-glace, but it really made the dish. It added a depth of flavor that I wouldn't have gotten otherwise.
Jakes Beets
[email protected]This is my go-to recipe for special occasions. It's always a hit with my family and friends.
Joseph Karuri
[email protected]I love the combination of flavors in this dish. The lamb, herbs, and port demi-glace all come together perfectly.
nakate Annette
[email protected]This dish was a bit more challenging to make than I expected, but it was well worth the effort. The end result was a stunning and delicious meal.
Thato Pogoti
[email protected]I've made this recipe several times now, and it never disappoints. The lamb is always cooked perfectly, and the herb crust is amazing. My guests always rave about it.
Salman Ansari
[email protected]This herb-encrusted rack of lamb was an absolute delight! The meat was tender and juicy, with a perfectly cooked pink center. The herb crust added a wonderful flavor, and the port demi-glace was rich and savory. I served it with roasted vegetables an