Rack Of Lamb With Port And Black Olive Sauce
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
37
Spice
44
Sweetness
55
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 cups
Beef Stock2 cups
Chicken Stock1 cup
Shallot (minced)2 tsps
Thyme (minced fresh)3 tbsps
Unsalted Butter (melted)1 tbsp
All-Purpose Flour1 cup
Dijon Mustard6 tbsps
Parsley (chopped fresh)1.5 tbsps
Garlic (minced)Directions:
1
Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes
2
Mix 2 tablespoons butter and flour in small bowl to form paste
3
Whisk paste into sauce; simmer until slightly thickened, about 3 minutes
4
Strain into heavy small saucepan
5
Preheat oven to 450°F
6
Place lamb on baking sheet
7
Spread mustard over lamb
8
Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb
9
Bake lamb to desired doneness, about 25 minutes for medium-rare
10
Bring sauce to simmer
11
Mix in olives
12
Cut lamb between ribs into chops
13
Serve with sauce
14
Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes
15
Mix 2 tablespoons butter and flour in small bowl to form paste
16
Whisk paste into sauce; simmer until slightly thickened, about 3 minutes
17
Strain into heavy small saucepan
18
Preheat oven to 450°F
19
Place lamb on baking sheet
20
Spread mustard over lamb
21
Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb
22
Bake lamb to desired doneness, about 25 minutes for medium-rare
23
Bring sauce to simmer
24
Mix in olives
25
Cut lamb between ribs into chops
26
Serve with sauce