A tender rack of lamb encrusted with fresh herbs, roasted to perfection, and served with a rich, savory red wine reduction.
Ingredients
- 2 racks rack of lamb
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 250 ml red wine
- 250 ml beef stock
- 2 tablespoons butter
- 1 shallot
Instructions
Preheat your oven to 400°F (200°C).
Finely chop the rosemary, thyme, and garlic. Mix them in a bowl with the olive oil, salt, and black pepper.