Herb Crusted Rack of Lamb with Port Reduction Sauce
Elevate your dinner table with this elegant Herb Crusted Rack of Lamb with Port Reduction Sauce, a perfect centerpiece for refined gatherings or special occasions. This recipe pairs tender, juicy lamb with a flavorful crust of fresh parsley, rosemary, thyme, and garlic, held together with a tangy layer of Dijon mustard and crisp panko breadcrumbs. Each bite is complemented by a rich and velvety port wine reduction, accented with the sweetness of honey and the tang of balsamic vinegar. With just 20 minutes of prep and a total cook time under an hour, this dish blends sophistication with simplicity. Serve these perfectly roasted lamb chops alongside creamy mashed potatoes or roasted vegetables for a gourmet dinner experience that will impress any guest. Keywords: herb crusted rack of lamb, port reduction sauce, elegant dinner, tender lamb, gourmet recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 rack (approximately 1.5-2 pounds) rack of lamb (frenched)
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley (finely chopped)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 cup port wine
- 1 cup low-sodium beef stock
- 1 medium shallot (finely chopped)
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
Season the rack of lamb generously with salt and freshly ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until golden brown. Remove and set aside to cool slightly.
In a small mixing bowl, combine panko breadcrumbs, parsley, rosemary, thyme, and minced garlic. Mix well.
Using a basting brush, spread Dijon mustard evenly over the fat side of the lamb rack. Press the breadcrumb mixture firmly onto the mustard-coated surface to create the herb crust.
Transfer the lamb rack to the prepared baking sheet, herb crust side up. Roast in the oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C) when checked with a meat thermometer.
While the lamb is in the oven, prepare the port reduction sauce. Heat 1 tablespoon of butter and the remaining 1 tablespoon of olive oil in a saucepan over medium heat.
Add the chopped shallot and sauté until softened, about 2 minutes.
Pour in the port wine and simmer for 3-4 minutes until slightly reduced.
Add the beef stock, balsamic vinegar, and honey. Simmer for an additional 10-12 minutes, stirring occasionally, until the sauce has thickened to a syrup-like consistency.
Once the lamb is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing into individual chops.
Serve the lamb chops drizzled with the port reduction sauce. Pair with your favorite side dish, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
3119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 47.0 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
