Ingredients
- 1 8 bone lamb rack; french trimmed
- 1/2 cup canola oil
- 1/4 cup balsamic vinegar
- 1 tablespoon rosemary; finely chopped
- 1 tablespoon thyme; finely chopped
- 2 tablespoon garlic; minced
- 1 teaspoon Salt
- 1 tablespoon cracked black pepper
- 1/2 cup whole grain mustard
- 1/4 cup panko bread crumbs
- 1 tablespoon parmesan; grated
- 3 teaspoon flat leaf parsley; chopped
- BALSAMIC JUS
- 2 tablespoon olive oil
- 2 tablespoon shallot; finely chopped
- 3 tablespoon balsamic vinegar
- 1/2 cup red wine
- 2 cup prepared demi glace
- 1 teaspoon chives; finely chopped
- salt and pepper to taste
Preparation
Step 1
Combine oil, rosemary, thyme, garlic, salt and pepper. Thoroughly coat all
sides of the lamb and refrigerate for two hours.
In a large pre-heated saute pan, quickly sear the lamb on both sides until
browned. Remove from the heat and rest for 15 minutes. Evenly portion the
mustard across the top of each lamb rack. Combine the bread crumbs, cheese
and parsley. Portion over the mustard and press lightly to adhere to the
lamb.
Place the lamb in a 450°F preheated oven for 5 to 7 minutes for medium
rare wellness and a golden brown crust.
BALSAMIC JUS
In a hot saute pan, sweat the shallots in oil until translucent. Deglaze
the pan with vinegar and wine and reduce by half. Add the demi glace, salt
and pepper. Gently simmer for 2 minutes. Remove from the heat and add the
fresh herbs. Drizzle over lamb racks.