Herb-Crusted Rack of Lamb

Coated in a fragrant herb mixture, the tender lamb is served alongside a rich red wine reduction sauce. The dish’s depth of flavor aligns beautifully with the PlumpJack Reserve, CADE Reserve, or Odette Reserve Cabernet Sauvignon.

For the Lamb:

• 1-1 ½ lb rack of lamb (frenched)
• Kosher salt
• 2-3 sprigs rosemary
• 2 cloves garlic (peeled and whole)
• 4 tablespoons butter
• Dijon mustard
• Cooking oil (grapeseed or canola)

• 1 cup panko breadcrumbs
• ¼ cup parsley leaves (finely chopped)
• 3 mint leaves (finely chopped)
• 1 tablespoon rosemary leaves (finely chopped)
• 1 teaspoon pepper

• ½ medium onion (diced)
• 1 leek, white and light green part only (chopped)
• 1 carrot (peeled and chopped)
• ½ cup Cabernet Sauvignon
• 2 cups beef stock
• 1 cup chicken stock
• 1 tablespoon butter
• ¼ lemon wedge

1. Prepare the Lamb: Preheat the oven to 375°F. Lightly coat all sides of the lamb rack with kosher salt and let it sit for 15-30 minutes.
2. Make the Herb Crust: In a blender, combine panko breadcrumbs, parsley, mint, and chopped rosemary leaves with salt and pepper. Blend until the breadcrumbs are evenly green. Set aside.
3. Sear the Lamb: Heat a large cast iron skillet over medium-high heat. Add enough cooking oil to thinly coat the bottom. Once the oil is hot, brown all sides of the lamb rack, about 1 minute per side. While browning the last side, add butter, rosemary sprigs, and garlic to the pan. Baste the lamb with the butter mixture for 1 minute, then transfer the skillet to the oven and bake for 2 minutes.
4. Apply the Herb Crust: Remove the lamb from the oven and place it on a plate. Brush the lamb with a thin layer of Dijon mustard, then coat it with the herb breadcrumbs. Place the lamb on a wire rack and bake at 375°F for about 4 minutes, or until the internal temperature reaches 120°F. Let the lamb rest for 10 minutes before cutting.
5. Make the Sauce: Using the same skillet, heat it again over medium-high heat. Add diced onions, leeks, and carrots, cooking them in the leftover oils until the onions are translucent. Deglaze the pan with Cabernet Sauvignon, scraping up the browned bits from the bottom. Let the wine reduce until almost evaporated, then add beef and chicken stock. Boil and reduce the sauce by half. Strain the sauce into a small pot and continue to reduce until it becomes a glaze. Remove from heat and stir in butter and lemon juice.
6. Serve: Slice the lamb rack into individual chops and plate them over your choice of side. Drizzle the sauce around the lamb and serve immediately. Enjoy!