Rack of Lamb with Port and Black Olive Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 cup dijon mustard
- 1 tablespoon all purpose flour
- 1 1/2 tablespoons minced garlic
- 2 teaspoons minced fresh thyme
- 2 cups beef stock or canned beef broth
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 3 tablespoons unsalted butter, melted
- Carbohydrate 30 g(10%)
- Cholesterol 226 mg(75%)
- Fat 102 g(156%)
- Fiber 3 g(11%)
- Protein 49 g(97%)
- Saturated Fat 47 g(236%)
- Sodium 1195 mg(50%)
- Calories 1253
Preparation Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.
Preparation Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.
