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2 (8-bone) racks of lamb, trimmed
salt and pepper
1 tsp. minced garlic
2 tsp. minced shallot
2 tsp. French Dijon mustard
1 cup breadcrumbs
2 tbps. butter, melted
1/2 cup white wine
1 cup beef broth
Preheat oven to 400 degrees.
Season the lamb with salt and pepper. Mix garlic with 1 tsp. shallots and rub on fat side. Place the rack in a pan and cook uncovered for 25 minutes. Remove.
On the fat side, spread lightly with mustard and cover with bread crumbs. Bind breadcrumbs together with melted butter. Place back in oven and cook until bread crumbs are golden brown.
Remove the rack from the pan and keep warm. Add wine, remaining shallots and beef broth to pan. Add seasoning to taste. Reduce by half, being careful not to over-reduce as sauce has a tendency to become salty.
To serve, split racks in half and cover with sauce.
salt and pepper
1 tsp. minced garlic
2 tsp. minced shallot
2 tsp. French Dijon mustard
1 cup breadcrumbs
2 tbps. butter, melted
1/2 cup white wine
1 cup beef broth
Preheat oven to 400 degrees.
Season the lamb with salt and pepper. Mix garlic with 1 tsp. shallots and rub on fat side. Place the rack in a pan and cook uncovered for 25 minutes. Remove.
On the fat side, spread lightly with mustard and cover with bread crumbs. Bind breadcrumbs together with melted butter. Place back in oven and cook until bread crumbs are golden brown.
Remove the rack from the pan and keep warm. Add wine, remaining shallots and beef broth to pan. Add seasoning to taste. Reduce by half, being careful not to over-reduce as sauce has a tendency to become salty.
To serve, split racks in half and cover with sauce.
