With this easy, surefire recipe, you don't have to be afraid to prepare a rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal. —Mary Kay LaBrie, Clermont, Florida
Herb-Crusted Rack of Lamb with Mushroom Sauce
Ingredients
- 2 frenched racks of lamb (1-1/2 pounds each)
- 1 tablespoon steak seasoning
- 4-1/2 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 1/3 cup panko bread crumbs
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon minced fresh mint or 1 teaspoon dried mint
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried rosemary, crushed
- mushroom sauce:
- 3/4 pound sliced fresh mushrooms
- 2 tablespoons olive oil
- 1/4 cup butter, divided
- 4 garlic cloves, minced
- 1/2 cup dry red wine or beef broth
- 1/4 cup beef broth
- 1/2 teaspoon honey
- 2 tablespoons minced chives, optional
Directions
- Preheat oven to 375°. Sprinkle lamb with steak seasoning. Heat oil in a large skillet over medium-high heat; brown lamb 2 minutes on each side. Brush with mustard.
- In a small bowl, combine panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 15-20 minutes.
- In same skillet, saute mushrooms in olive oil and 2 tablespoons butter until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and, if desired, chives.
- Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.
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