Herb-encrusted Rack of Lamb with Syrup of Port & Chimichurri Sauce

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Herb-encrusted Rack of Lamb with Syrup of Port & Chimichurri Sauce
1/4 cup safflower oil 2 racks of lamb, French trimmed 1 egg 1 cup fresh parsley, chopped 2 Tbs. herbes de Provence 2 Tbs. fresh rosemary, chopped 1 Tbs. fresh thyme, chopped 4 garlic cloves 1 cup panko breadcrumbs Salt & pepper, to taste 4 Tbs. whole-grain mustard 1 cup port 2 cups lamb or veal stock Chimichurri Sauce 1 cup flat-leaf parsley, chopped 1/2 cup cilantro, chopped 1/4 Tbs. mint, chopped 6 garlic cloves, minced 1/2 cup fresh lime juice 3/4 cup extra-virgin olive oil 2 tsp. sea salt 1 tsp. fresh Thai pepper, chopped
Preheat oven to 400°F. Heat oil in a pan and sear lamb. Place in a baking pan and roast in oven for 10 to 15 minutes; temperature of meat should be 120°F. In a food processor, blend egg, parsley, herbes de Provence, rosemary, thyme, garlic, and panko into a paste, then season with salt and pepper. Brush lamb with mustard and coat with paste. In a pot, bring port and stock to a boil. Reduce heat and simmer until liquid is reduced by half. Set oven to broil. Place lamb in pan and cook about fi ve to seven minutes until crust is golden brown. Let sit for fi ve minutes. Slice into two-bone chops, arrange on plates, and drizzle port syrup around the lamb. Serve with chimichurri sauce. Chimichurri Sauce Combine all ingredients in a food processor until well blended and fi ne enough to pour over meat.