As seen on the Hallmark Channel: Mint & Rosemary Crusted Rack of Lamb with Red Wine Sauce

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 Makes: 4 servings

Chris Brugler Catering, Southern California

Chris Brugler Catering, Southern California


 2 – 1 ½ pound – 8-rib racks of lamb – trimmed

1/4 cup chopped fresh mint

1/4 cup chopped fresh rosemary

1 tablespoon honey

3 tablespoons whole grain mustard

1 tablespoon olive oil

Salt and pepper to taste

Lamb Directions:

Finely chop the herbs and place in a small bowl.

In a separate bowl mix the mustard and honey until incorporated.

Season the lamb on both sides with salt and pepper.

Pre heat a sauté pan with olive oil, when the pan begins to smoke place the rack of lamb in the pan and sear for 2 – 3 minutes then turn over and repeat the process. Then sear each end of the lamb for 1 minute.

Preheat oven to 350°F

Place lamb on a baking tray. Once the lamb has cooled enough to handle, spread the mustard – honey mixture all over the lamb. Then firmly press the mint and rosemary mixture on the racks of lamb.

Roast lamb until thermometer reads 130°F for medium-rare, about 20 minutes.  Let lamb rest on sheet for 10 – 12 minutes.

Cut lamb between bones into individual chops for entrée. Serve 3 per plate or can serve individual chops as appetizers.  Spoon red wine sauce* over the lamb.

*Red Wine Sauce

1 tablespoon olive oil

2 pounds lamb riblets – seasoned with salt and pepper

4 stalks celery rough chopped

1 onion rough chopped

2 carrots rough chopped

5 garlic cloves, smashed

3 tablespoons raspberry jam

3 cups Port

3 cups Crème De Casis

3 cups Burgundy

2 cups chicken broth

¼ bunch fresh basil

¼ bunch fresh thyme

2 sprigs fresh rosemary

1 teaspoon corn starch

Salt and pepper to taste

Sauce Directions:     

In a sauté pan, over medium high heat add olive oil.

Once oil begins to smoke add the seasoned lamb riblets and sauté until lamb is golden brown. Turn occasionally, about 15 minutes.

Transfer the lamb to a plate. Add celery, onion, carrot and sauté until the vegetables are caramelized and soft, about 10 minutes. Add garlic and raspberry jam and cook for another 2 minutes. Season with salt and pepper.

Add the Port and reduce by half about 5 minutes. Add the Crème De Casis and reduce by half about 5 minutes. Add the Burgundy and reduce by half about 5 minutes.

Once reduced add the bones, chicken broth and herbs and cook on medium low for 1 ½ hour.

Strain into a saucepot pressing on lamb mixture to release all the juices.

Bring to a simmer. At this point skim off any excess fat and cook on low for 10 minutes to reduce.

Mix 1teaspoon cornstarch in small bowl with 1/3-cup lamb sauce whisk until smooth.

Bring to a boil season with salt & pepper