HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE

Herb Encrusted Rack of Lamb with Port Demi-Glace image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 16

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2 (8 bone) lamb racks
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh thyme
1/4 cup chopped fresh oregano
Salt and pepper
Salt and pepper
Potatoes, recipe follows
Port Wine Demi-Glace, recipe follows
4 potatoes, peeled
1 bulb garlic, roasted
Salt and pepper
1 cup port wine
2 cups veal stock
Salt and pepper

Steps:

Preheat the oven to 450 degrees F.
Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.