Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
An elegant rack of lamb dish featuring a unique lamb sausage crust and a sophisticated pan sauce made with fresh grapes, port wine, and rosemary. The lamb is topped with seasoned breadcrumbs and served with a rich grape-port reduction sauce.
Ingredients
- •2 cups halved seedless red grapes
- •2 cups tawny Port
- •2 cups low-salt chicken broth
- •2 teaspoons chopped fresh rosemary
- •½ cup halved seedless red grapes
- •¼ cup halved pitted Kalamata olives
- •1 tablespoon chopped fresh rosemary
- •1 teaspoon balsamic vinegar
- •1 clove small garlic clove
- •8 ounces ground lamb
- •½ teaspoon coarse kosher salt
- •¼ teaspoon freshly ground black pepper
- •2 racks well-trimmed racks of lamb
- •4 tablespoons olive oil
- •½ cup low-salt chicken broth
- •4 tablespoons Dijon mustard
- •2½ cups fresh breadcrumbs
Cooking Instructions
- 1.
Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.
20 min
- 2.
Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.
5 min
- 3.
Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.
15 min
- 4.
Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.
5 min
- 5.
Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.
10 min
- 6.
Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.
35 min
- 7.
Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.
19 min
- 8.
Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.
5 min
- 9.
Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.
