LAMB WITH MERLOT-BUTTER SAUCE

Steps:

• Preheat oven to 400F degrees.
• Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
• In a small bowl, mix together the breadcrumbs, garlic and parsley.
• Pat this mixture firmly onto lamb.
• In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
• Place lamb in pan and quickly sear on each side, about 4 minutes per side.
• Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
• Remove lamb from pan and place on a warm plate; tent with foil and set aside.
• Place pan on stovetop, over medium-high heat.
• Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
• Add the butter to pan, whisking constantly until butter melts and melds into sauce.
• Remove foil from lamb and slice, cutting through middle of ribs.
• Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
• Serve immediately.