Lamb With Merlot-butter Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you)
• 2 tablespoons dijon mustard
• 2 teaspoons chopped fresh rosemary
• salt
• freshly ground black pepper
• 1/3 cup fresh dry whole wheat breadcrumbs
• 4 cloves garlic, minced
• 3 tablespoons chopped, fresh flat leaf parsley
• 1 tablespoon olive oil (amount is approximate)
• 1 cup merlot
• 2 tablespoons unsalted butter

Recipe

• 1 preheat oven to 400f degrees.
• 2 spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
• 3 in a small bowl, mix together the breadcrumbs, garlic and parsley.
• 4 pat this mixture firmly lamb.
• 5 in an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
• 6 place lamb in pan and quickly sear on each side, about 4 minutes per side.
• 7 immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
• 8 remove lamb from pan and place on a warm plate; tent with foil and set aside.
• 9 place pan on stovetop, over medium-high heat.
• 10 pour in the merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
• 11 add the butter to pan, whisking constantly until butter melts and melds into sauce.
• 12 remove foil from lamb and slice, cutting through middle of ribs.
• 13 arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
• 14 serve immediately.