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Herb Encrusted Rack of Lamb with Port Demi-Glace


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  • 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


Servings 4


Step 1

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.

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