Herb-Crusted Rack of Lamb with Mushroom Sauce Recipe
Herb-Crusted Rack of Lamb with Mushroom Sauce Recipe photo by Taste of Home

Herb-Crusted Rack of Lamb with Mushroom Sauce Recipe

Publisher Photo
With this easy, surefire recipe, you don't have to be intimidated to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 4 servings

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 (Japanese) 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

Nutritional Facts

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

Directions

  1. Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard.
  2. In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  3. In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. 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 chives if desired.
  4. Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce. Yield: 4 servings (1 cup sauce).
Originally published as Herb-Crusted Rack of Lamb with Mushroom Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p51

Nutritional Facts

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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