Herb-Crusted Rack of Lamb with Mushroom Sauce

Name: Herb-Crusted Rack of Lamb with Mushroom Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings (1 cup sauce).
Cuisine: Europe, French
Ingredients: 2 frenched racks of lamb (1-1/2 pounds each); 1 tablespoon steak seasoning; 4-1/2 teaspoons olive oil; 1 tablespoon Dijon mustard; 1/3 cup panko bread crumbs; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 tablespoon minced fresh mint or 1 teaspoon dried mint; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dried rosemary, crushed; MUSHROOM SAUCE:; 3/4 pound sliced fresh mushrooms; 2 tablespoons olive oil; 1/4 cup butter, divided; 4 garlic cloves, minced; 1/2 cup dry red wine or beef broth; 1/4 cup beef broth; 1/2 teaspoon honey; 2 tablespoons minced chives, optional

TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD: 4 servings (1 cup sauce).

With this easy, surefire recipe, you don't have to be afraid to prepare a rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal. —Mary Kay LaBrie, Clermont, Florida

Ingredients

2 frenched racks of lamb (1-1/2 pounds each)
1 tablespoon steak seasoning
4-1/2 teaspoons olive oil
1 tablespoon Dijon mustard
1/3 cup panko bread crumbs
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary, crushed
MUSHROOM SAUCE:
3/4 pound sliced fresh mushrooms
2 tablespoons olive oil
1/4 cup butter, divided
4 garlic cloves, minced
1/2 cup dry red wine or beef broth
1/4 cup beef broth
1/2 teaspoon honey
2 tablespoons minced chives, optional

Directions

1. Preheat oven to 375°. Sprinkle lamb with steak seasoning. Heat oil in a large skillet over medium-high heat; brown lamb 2 minutes on each side. Brush with mustard.
2. In a small bowl, combine panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 15-20 minutes.
3. In same skillet, saute mushrooms in olive oil and 2 tablespoons butter until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and, if desired, chives.
4. Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

Nutrition Facts

1/2 rack with 1/4 cup sauce: 532 calories, 39g fat (14g saturated fat), 130mg cholesterol, 861mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 33g protein.