Rack Of Lamb (herb Crusted With Roasted Garlic Sauce)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 rack of lamb (fat cap removed, frenched)
• 4 tablespoons extra virgin olive oil
• 1/2 cup dijon mustard
• salt & freshly ground black pepper
• 1 tablespoon fresh thyme leave (chopped)
• 1 tablespoon fresh rosemary leaf (chopped)
• 1 tablespoon fresh sage leaf (chopped)
• 1 tablespoon fresh parsley leaves (chopped)
• 10 garlic cloves (peeled and sliced in half)
• 1/2 cup dry wine (you may use red wine)
• 1 cup lamb stock or 1 cup veal stock or 1 cup chicken stock
• 1 tablespoon unsalted butter

Recipe

• 1 in a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
• 2 remove and allow to rest 5 minutes.
• 3 brush the mustard onto both sides of the seared lamb.
• 4 season with salt and pepper.
• 5 mix all of the herbs together.
• 6 dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
• 7 in the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
• 8 preheat oven to 350 degrees.
• 9 cook in the oven 15 to 20 minutes or until medium-rare.
• 10 when cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
• 11 place the roasting pan on top of the stove over medium heat.
• 12 remove the garlic and set aside.
• 13 discard all the fat.
• 14 add the wine and the stock and reduce by half.
• 15 place the roasted garlic in a blender or food processor.
• 16 add the reduced stock and wine mixture and puree until smooth.
• 17 add the tablespoon of butter and pulse to incorporate.
• 18 season well with salt and freshly ground pepper.
• 19 for a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.