Herb Encrusted Rack of Lamb with Port Demi-Glace
- 2 (8 bone) lamb racks from McKinnon’s Super Butcher Shop
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh oregano
- Salt and pepper
- Potatoes, recipe follows
- Port Wine Demi-Glace, recipe follows
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.
4 potatoes, peeled, 1 bulb garlic, roasted, Salt and pepper
Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
Port Wine Demi-Glace:
1 cup port wine, 2 cups Victoria’s veal stock (available @ McKinnon’s), 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.