Time to Make It: about 35 minutesYield: Serves 4 Ingredients 1 (about 1.5 lb) rack of lamb, trimmed1/2 teaspoon salt1/2 teaspoon black pepper1 tablespoon olive oil2 tablespoons dijon mustard1/4 cup dried seasoned bread crumbs Sauce1 tablespoon olive oil1/2 white onion, diced2 tablespoons dried rosemary2 tablespoons dried parsley1 tablespoon all-purpose flour1 cup chicken stock1 cup red grape juice Instructions
- Season all sides of the rack of lamb with salt and pepper. Heat the olive oil in a heavy skillet over high heat. Give the lamb a good sear until all the sides are browned. This should take about 8 minutes. Set the lamb aside to cool a little bit before proceeding so you don’t burn your fingers. Keep the pan set aside for use in making the sauce.
- Preheat oven to 450 degrees.
- Use your fingers to rub the dijon mustard over the rack of lamb. Sprinkle the bread crumbs over the rack, pressing gently to make sure the crumbs adhere to the lamb. Place on a baking sheet or roasting pan and roast in the preheated oven until desired level of doneness is achieved. 145 degrees for medium rare should take somewhere around 15 minutes depending on the actual size of your rack. Let lamb rest for 5 to 10 minutes before cutting and serving.
- While rack is resting, make your sauce by heating the olive oil in the pan you used to sear the meat over medium-high heat. Add in the onion and saute about 5 minutes, until onions start to turn translucent. Add in the rosemary, parsley, and flour until all white specks of flour have disappeared. Pour in the chicken stock and grape juice and heat until the sauce starts to thicken remove from heat.
- Serve lamb hot with warm sauce spooned over. Δ Δ
