roasted rack of lamb en croute with a red wine, rosemary jus

Ingredients

2 lamb racks

(breading)
25 ml parsley
chopped 2 cloves garlic
minced salt/ fresh cracked pepper
125ml bread crumbs
25 ml extra virgin olive oil
25 ml butter, melted

red wine sauce
2 sprigs fresh rosemary
125 ml. demi-glace sauce
15 ml butter
75 ml cabernet red wine
15 ml shallots, minced
25ml extra virgin olive oil

Method

• preheat oven to 375°
• season lamb racks; prepare breading by mixing ingredients in a bowl
• pack breading onto lamb pressing firmly
• place lamb on baking sheet and bake in oven for approx. 25minutes or until lamb is rose
• meanwhile prepare sauce.
• in a sauce pan add olive oil, heat
• add shallots, sear for 1 minute, season
• add red wine and reduce for 3 minutes
• add demi-glace and fresh rosemary, simmer for 10-15 minutes
• wisk in butter
• let lamb rest once out of oven for 5 minutes
• slice lamb racks and drizzle rosemary jus over top
  
  ( demi- glace is available at urban fare in the sauce section)
  
  
  Recipes created by Executive Chef Frank Abbinante