Elegant Herb-Crusted Rack of Lamb with Red Wine Reduction

Ingredients

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 Pat the lamb racks dry with paper towels and season with salt and pepper.
3. 3 Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb on all sides until golden brown, about 5 minutes total.
4. 4 Remove the lamb from the skillet and brush with Dijon mustard.
5. 5 In a bowl, combine breadcrumbs, parsley, rosemary, thyme, salt, and pepper. Press the herb mixture onto the mustard-coated lamb.
6. 6 Return the lamb to the skillet and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. 7 While the lamb is roasting, prepare the red wine reduction. In a small saucepan, combine red wine and beef stock. Bring to a boil and reduce by half.
8. 8 Stir in honey and reduce further until the sauce is thickened. Remove from heat and whisk in cold butter until smooth.
9. 9 Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops.
10. 10 Serve the lamb chops drizzled with the red wine reduction.