Elegant Herb-Crusted Rack of Lamb with Red Wine Reduction

Ingredients

• 2 racks lamb, trimmed
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cups fresh breadcrumbs
• 1 cup fresh parsley, chopped
• 1 cup fresh rosemary, chopped
• 1 cup fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup red wine
• 1 cup beef stock
• 2 tablespoons honey
• 2 tablespoons butter, cold

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Pat the lamb racks dry with paper towels and season with salt and pepper.
3. 03
   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. 04
   Remove the lamb from the skillet and brush with Dijon mustard.
5. 05
   In a bowl, combine breadcrumbs, parsley, rosemary, thyme, salt, and pepper. Press the herb mixture onto the mustard-coated lamb.
6. 06
   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. 07
   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. 08
   Stir in honey and reduce further until the sauce is thickened. Remove from heat and whisk in cold butter until smooth.
9. 09
   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.