Dijon + Herb Crusted Lamb with Red Wine Sauce


Dijon + Herb Crusted Lamb with Red Wine Sauce

1 rack of lamb with 8 chops (about 1 1/2 -2lbs)

2 tsp + 1 ½ tbsp olive oil (divided)

1/3 cup panko break crumbs

1 clove of garlic, finely chopped 

1 tbsp freshly chopped parsley

1 tbsp freshly chopped rosemary

Kosher salt

Freshly ground black pepper

2 tbsp SMAK DAB White Wine Herb or Curry Dijon Mustard

1 small shallot, finely minced

1 clove garlic, finely chopped

½ tsp freshly chopped rosemary

½ cup dry red wine (such as Merlot or Cab Sav)

1 cup good quality beef stock

1 tsp SMAK DAB Mustard (any flavour will do!)

2 tbsp cold butter, but into small cubes

Preheat the oven to 400 degrees F. Trim the fat cap off the top of the lamb if it needs, and season all over with salt and pepper. Add the 2 tsp of oil to a pan, and sear on medium high on all sides until the lamb is browned on all sides. Remove from the heat to cool. 

In a bowl, combine the breadcrumbs, herbs, garlic, a pinch of salt and pepper. Add 1 tbsp of olive oil and mix well. 

Place the lamb in a roasting pan. Spread the mustard all over the top of the lamb in an even coating. Press the breadcrumb mixture onto of the mustard, gently pat so it forms a crust. 

Roast on the top half of the oven until the temperature reaches 140-145 degrees for medium rare, about 30-35 minutes. Roast longer if you like it more well done. 

Remove from the oven, take the lamb out of the pan and allow to rest for 5-10 minutes. 

While the lamb is resting, make the sauce. Place the roasting pan on the heat, turn to medium and add the shallots, garlic, and rosemary. (There should be a little bit of fat and juice from the drippings of the lamb, so you shouldn’t need to add any liquid. If you do, just add ½ tsp olive oil) Sautee lightly until the garlic is fragrant, about 5 minutes, and scrap up the caramelized bits on the bottom of the roaster. Add the red wine and let reduce by about half, stirring constantly. Add the beef stock and mustard, reduce by half again. Taste and season with salt and pepper. Lastly, add the cold butter and whisk until the butter has incorporated into the sauce and is silky. Turn off the heat and pour the sauce into a serving vessel. 

Cut the lamb into chops and serve with the sauce.