HERB CRUSTED LAMB RACK WITH BEURRE ROUGE

YIELDS

2

INGREDIENTS

• 2 8-ounce Lamb Rack
• ⅓ cup breadcrumb
• 3 tablespoon fresh mint
• 2 tablespoon parsley
• 2 tablespoon fresh basil
• 2 garlic clove
• 3 tablespoon of parmesan cheese
• 2 tablespoon of Dijon mustard for brushing
• 1 cup dry red wine
• ½ cup red-wine vinegar
• ¼ cup of shallot
• 1 cup of butter

NUTRITIONAL INFORMATION

No nutrition information available

INSTRUCTIONS

1. Pre-heat the grill (and then pre-head the oven to 500 F if you don’t have a salamander)
2. Finely chop the parsley, mint and basil
3. Then finely minced the garlic
4. Combine all the ingredients in a small mixing bowl
5. Before grilling the lamb rack, wrap the frenched bone with aluminum foil to help prevent the bone from burning
6. Grilled the lamb rack to 120 F or around rare to medium-rare, and then let it rest for 5 minutes
7. Once done resting, lightly brush the lamb with the Dijon mustard. Then coat the lamb rack with the breadcrumb mix
8. Put the lamb rack into the oven for 3 to 5 minutes (around 1 to 3 minutes for the salamander)
9. For the sauce
10. Minced the garlic and shallot
11. Heat up a small sauce pot and add in the wine, red wine vinegar, garlic, and shallot. Bring it up to a boil and reduce it about ¼ of the original amount.
12. Once reduced, slow add in one pat of butter at a time and reduce.
13. Once the sauce is thickened, remove from the heat and strain the sauce.