Herbed rack of lamb for two with a red wine sauce

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INGREDIENTS

Lamb

2 x 200g 2 Bone rack of lamb, trimmed

1 tablespoon Olive oil

1 teaspoon Salt

½ teaspoon Freshly ground pepper

1 tablespoon Butter

2 cloves Garlic, peeled 

50 g Pistachios, shelled, unsalted

½ cup (30g) Fresh parsley, stems removed

¼ cup (7g) Fresh mint 

¼ cup (7g) Chives

2 tablespoons Fresh breadcrumbs

½ teaspoon Nutmeg, grated

4 teaspoons Dijon mustard

1 tablespoon Olive oil (additional)

Red wine sauce

½ Red onion, finely chopped

1 tablespoon Olive oil

1 cup Red wine (pinotage or merlot)

1 teaspoon Fresh rosemary, minced

1 teaspoon Fresh chives, chopped

½ teaspoon Fresh thyme, minced

1 cup Lamb / beef stock

2 tablespoons Butter

Salt and freshly ground pepper to taste

METHOD

Prepare the lamb:

1.  Remove the lamb from the refrigerator and bring to room temperature prior to cooking. Preheat the oven to 180°C.

2.  Score the fat by making shallow cuts into the fat, about 2 cm apart. Drizzle the lamb racks with olive oil and season meat all over with salt and pepper. 

3.  Sear the racks of lamb for 2-3 minutes in a hot frying pan with a little olive oil and butter. Use tongs and turn the lamb until golden all over. Remove the racks to a roasting pan and leave to cool. 

4.  Place the garlic, pistachios, parsley, mint, and chives in a food processor. Add the bread and nutmeg. Process into a fine crumb. Add oil and blend. Place in a shallow tray. 

5.  Brush each lamb rack with mustard, then press into the crumb mixture, covering the top and sides. Place the lamb crumb side up on the roasting pan. Roast for 25 minutes, until the crust is crisp.  Remove from the oven and leave to rest for 10 minutes.

Prepare the sauce:

7.  Prepare the red wine sauce whilst the lamb is resting.

8.  Place the roasting pan in which the lamb was cooked on the stove over medium heat. Add the onions to the pan drippings. Cook, loosening the pan drippings and cook for 3-4 minutes, until the onions are translucent and tender.

9.  Add the wine, rosemary, chives, and thyme.  Boil until the wine has reduced to about half. Add the stock and continue to cook over medium heat until reduced to about a ¾ cup.

10.Add the butter and stir until well blended. Taste and correct the seasoning. Strain and serve with the lamb.

11.Carve the lamb, cutting down between the bones and serve with pan roasted smashed potatoes, vegetable (cauliflower and broccoli) gratin and a green tomato and mint salad.