Savor the Flavor with Our Herb-Coated Lamb Recipe!
Are you looking for a show-stopping dish to impress your guests or yourself? Look no further than this herb-coated lamb with port-red wine sauce recipe. This dish is a true culinary masterpiece that will take your taste buds on a journey through the bold flavors of juicy rack of lamb, fresh herbs, and rich wine sauce.
Imagine biting into an herb-coated rack of lamb, where the crispy exterior contrasts perfectly with the tender, juicy meat inside. Then, the sophisticated port-red wine sauce adds an extra element of depth to every bite. The combination of herbs like fresh thyme, rosemary, and parsley makes this lamb dish uniquely flavorful and satisfying.
This recipe might seem intimidating at first glance, but don’t be intimidated! I am confident that with a little bit of practice and patience, anyone can make this fantastic meal in the comfort of their own kitchen.
Make sure to follow my instructions closely and don’t be afraid to adjust the recipe to your liking. And with that, let’s get started on making this delicious herb-coated lamb with port-red wine sauce.
Why You’ll Love This Recipe
Picture this: a juicy and tender rack of lamb coated with a flavorful herb crust, served with a rich and smooth port-red wine sauce. Sounds too good to be true, right? Well, let me convince you why you’ll absolutely love this delectable recipe.
Firstly, the herb coating on the lamb adds an incredible depth of flavor to the dish that is hard to resist. A combination of fresh rosemary, thyme, and parsley not only give it a fragrant aroma but also contribute to a beautiful balance of savory and earthy notes in each bite.
Secondly, the port-red wine sauce elevates this dish into something spectacular. Made with dry red wine, port wine, butter, and a selection of herbs such as rosemary and mint, this sauce provides a sweet yet tangy complement to the richness of the lamb. The flavors are so perfectly balanced that each bite feels like a celebration in your mouth.
Thirdly, this recipe is versatile beyond belief. Whether you’re serving up rack lamb for an intimate dinner party or cooking up a slow-cooked leg lamb for a family gathering or Sunday roast, this recipe provides options that can easily be adapted to suit your personal tastes and preferences.
Lastly, this dish is perfect for special occasions where you want to impress loved ones or guests with your culinary skills. Imagine presenting a beautifully crusted rack of lamb with stunning garnishes and sophisticated sides such as polenta or cherry sauce. Your guests will feel like royalty.
In conclusion, this herb-coated lamb with port-red wine sauce recipe is truly a showstopper. It’s easy yet impressive and versatile yet sophisticated. You’ll fall in love with the combination of flavors and the ease of preparation that will make you feel like a professional chef. So go ahead, give it try – I guarantee you won’t regret it!
Ingredient List
Racks of Lamb: This recipe calls for 2 racks of lamb, which should be enough to feed 4-6 people. If cooking for a larger group or for more substantial portions, you can easily double the recipe or add additional racks of lamb.
Herb Coating: The herb crust adds a delicious layer of flavor to this recipe. You will need fresh thyme, rosemary, and parsley to make the herb coating. These herbs are readily available at most grocery stores and can also be grown in your backyard garden.
Red Wine Sauce: To make the sauce, you’ll need dry red wine (such as Pinot Noir), port wine, butter, cornstarch (as a thickening agent), and salt and pepper to taste. The sauce is what really brings this dish together, so don’t skimp on the ingredients!
Dijon Mustard: The Dijon mustard is used to help the herb crust adhere to the lamb racks. It also adds a subtle tangy flavor that complements the other ingredients in this dish.
Olive Oil: Olive oil is used to coat the lamb racks before applying the herb crust. This helps the crust adhere and also helps to crisp up the exterior of the lamb while keeping it tender and juicy on the inside.
Seasonings: In addition to the fresh herbs and Dijon mustard, this recipe calls for seasonings such as salt and pepper, as well as garlic powder and onion powder. These ingredients help enhance the flavor of the lamb and give it a savory depth of flavor.
Red Wine Jus Herb Roasted Lamb Fig Port Wine Sauce: This is an optional ingredient that can be added to enhance the flavors of the lamb. The jus is made from slow-cooked lamb shanks seasoned with fresh mint, rosemary, and garlic, which is then blended with figs and port wine to create a rich, flavorful sauce. If you have the time and inclination, it’s definitely worth adding to the dish.
Cornstarch: Cornstarch is used as a thickening agent for the red wine sauce. You can also use flour or another thickening agent if preferred.
Butter: Cut into pieces to be used in making the red wine sauce.
Polenta: Polenta is used as a side dish to complement the lamb. It can also be substituted with other sides such as mashed potatoes or roasted vegetables depending on preference.
Other Variations: This recipe can easily be adapted by using lamb chops or a crusted leg of lamb instead of the racks, or by serving with a cherry sauce or demi-glace sauce instead of the red wine sauce.
The Recipe How-To
Now, the fun part begins. Let’s get our hands into the deliciousness of Herb-Coated Lamb with Port-Red Wine Sauce. Here’s how to make this crowd-pleasing recipe.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Ingredients
- 2 racks of lamb (about 1 ½ – 2 lbs each), Frenched
- Herb Rub
- 1 tsp sea salt
- 1 tsp black pepper
- 2 Tbsp fresh thyme, chopped
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh parsley, chopped
- 2 Tbsp Dijon mustard
- Port Wine Sauce
- 1 cup dry red wine
- ¾ cup Port wine
- 1 cup beef or chicken broth
- 1 Tbsp cornstarch (dissolved in water) Optional thickening agent for the sauce.
- 3 Tbsp unsalted butter, cut into pieces (at room temperature)
Instructions
Step 1 – Preheat the Oven to High Heat
Preheat oven to 450°F and place a baking rack on a rimmed baking sheet.
Step 2 – Season the Lamb
Season both sides of the lamb racks with salt and pepper.
Step 3 – Prepare the Herb Rub
In a small bowl, combine chopped thyme, rosemary, parsley, mustard, salt, and pepper. Spread the herb mixture generously over both sides of both lamb racks.
Step 4 – Sear the Lamb
Heat a skillet over high heat. Once it becomes hot, add oil. Add lamb and sear for about one minute on each side until golden brown.
Step 5 – Roast the Lamb
After searing, transfer the lamb racks to the baking rack on a rimmed sheet. Roast for about 25 minutes for medium-rare or until the internal temperature reaches 125°F.
Step 6 – Resting and Slicing
Remove from heat and allow to rest for about 10 minutes before slicing into chops.
Step 7 – Prepare Sauce
Place skillet used to sear the lamb back over high heat. Add dry red wine, Port wine, beef/chicken broth, and juices released by the lamb into the skillet. Use a wooden spoon to scrape off anything stuck to the bottom of the pan. Let it cook down until slightly thickened, approximately 15 minutes. Dilute cornstarch with water, and add it to the skillet. Stir well while adding butter at room temperature continuously stirring until all of it is melted and fully incorporated into the sauce.
Voilà ! Your herb-coated lamb serves perfectly with ruby red Port-wine sauce!
Substitutions and Variations
Don’t have racks of lamb, or not a fan of lamb? No need to fret! You can easily substitute the racks of lamb with leg of lamb or even lamb shanks. If cooking with leg of lamb, use a slow-cooked method and add some olive oil, mint, rosemary, and salt and pepper to season before roasting for a delicious herb-roasted lamb.
If you don’t have red wine on hand, don’t worry! You can swap it out with Pinot Noir or any dry red wine. Just make sure to use 2 cups of your preferred red wine in the recipe.
Looking for a different sauce to serve along with your lamb? Instead of the port-red wine sauce, try making a demi-glace sauce or a cherry sauce. Both will pair perfectly with the herb-crusted leg of lamb or rack.
For those looking for a gluten-free alternative for thickening agent, you can replace cornstarch with arrowroot powder. It has similar thickening properties and is naturally gluten-free.
Want to add some extra texture and flavor to your dish? Consider serving the herb-coated lamb with some creamy polenta or roasted vegetables on the side.
With these simple substitutions and variations, you can make this recipe your own while still enjoying a decadent herb-coated lamb with a rich port-red wine sauce.
Serving and Pairing
Serving this herb-coated lamb with port-red wine sauce recipe is easy and elegant. Arrange the sliced racks of lamb on a platter or individual plates, drizzle over the port red wine sauce, and sprinkle chopped parsley over the top. The vibrant green color contrasts beautifully with the deep red of the sauce.
When it comes to pairing, this dish deserves a wine that can stand up to its bold flavors. Try serving a Pinot Noir or a dry red wine to complement the rich and robust sauce. For sides, you can’t go wrong with roasted potatoes or a creamy polenta to soak up all that flavorful sauce. You can also add some sautéed greens like spinach or broccoli rabe for added texture.
If you’re looking for something sweet to end the meal on a high note, a cherry sauce pairs well with the port wine and herb flavors of the lamb. You could also serve some dark chocolate truffles for a decadent treat that complements the boldness of this dish.
No matter how you choose to serve and pair this herb-coated lamb with port-red wine sauce recipe, there’s no doubt it will leave your guests feeling satisfied and impressed.
Make-Ahead, Storing and Reheating
You can easily make the Herb-Coated Lamb with Port-Red Wine Sauce ahead of time without sacrificing flavor or texture. The lamb can be roasted up to a day in advance, and the sauce can be prepared up to three days ahead. Store both separately in airtight containers in the refrigerator.
To reheat the lamb, preheat your oven to 375°F (190°C). Place the lamb racks on a baking sheet and roast until heated through, about 10-15 minutes. Be careful not to overcook them, or they will dry out.
To reheat the sauce, transfer it to a small saucepan and reheat over medium-low heat. If it’s too thick, add a little chicken or beef broth until you reach your desired consistency.
Alternatively, you could freeze the lamb and sauce separately for up to two months. To defrost, place them overnight in the fridge before reheating as directed above.
Overall, this dish is a great make-ahead option for dinner parties or special occasions when you want to spend more time with your guests rather than stuck in the kitchen.
Tips for Perfect Results
Here are some essential tips to ensure that your herb-coated lamb with port-red wine sauce turns out perfect every time.
1. Choose Quality Ingredients
Quality ingredients are crucial to achieve the best possible result. So, pick the best racks of lamb you can find, along with fresh herbs like thyme, rosemary, and parsley that will give the dish a delightful and aromatic flavor.
2. Rub Lamb with Olive Oil
Before seasoning the lamb with salt and pepper, rub it with olive oil. This helps to seal in the flavors while keeping the meat tender and juicy.
3. Use a Meat Thermometer
To ensure perfectly cooked lamb, use a meat thermometer to check its temperature. Remove the lamb from the oven when it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
4. Rest Your Lamb
After cooking your herb-coated lamb, remove it from the oven and let it rest for at least 10 minutes before slicing it. This allows the juices to distribute evenly throughout the meat, making it deliciously succulent.
5. Make Sure Your Wine Sauce Is Not Too Thick
If you’re using cornstarch as a thickening agent for your wine sauce, make sure that you don’t add too much. Otherwise, your sauce will be too thick and may become gloopy instead of glossy.
6. Don’t Be Afraid to Experiment With Different Wines
While this recipe calls for port-red wine sauce, don’t be afraid to try out different variations with other types of wine such as Pinot Noir or dry red wine. Changing the type of wine used will dramatically alter the taste of your dish.
By following these tips, you’ll have an impressive dish that will not only satisfy your loved ones but also leave them wanting more!
FAQ
Now that we have gone through the ingredient list, recipe how-to, substitutions, variations, serving and pairing options, make-ahead tips to perfect results, it’s time to address the most frequently asked questions by readers about this herb-coated lamb with port-red wine sauce recipe.
What wine goes with herb crusted rack of lamb?
When it comes to pairing wine with lamb, Cabernet and Petite Sirah are two fantastic choices. Cabernet’s herbal notes complement the parmesan-herb crust of the lamb, while Petite Sirah’s flavorful combination of plum, berries and black pepper go very well with strong-flavored meats like lamb. Both of these wines can make for a great dining experience when paired with the right dish.
What are the best herbs for lamb?
A collection of popular herbs include rosemary, oregano, basil, mint, sage, and thyme.
What is the best red wine for cooking lamb?
When it comes to selecting the perfect wine pairing for your meal, it’s important to take into account the type of protein you’ll be serving. For heartier dishes like beef, lamb, or stew, I recommend reaching for a bold and full-bodied Cabernet Sauvignon or a complex and smooth Pinot Noir. However, for dishes featuring lighter proteins like chicken, duck, or pork, a softer and fruit-forward Merlot would be a better match. And for seafood dishes, don’t be afraid to opt for a Pinot Noir as well, as it pairs well with the delicate flavors of fish and shellfish.
What is a thickening agent for red wine sauce?
Looking to thicken up a red wine sauce or jus? Cornflour, also known as cornstarch, is an effective thickening agent that can do the trick. To use it, simply mix equal parts of cornflour and water to create a paste. Add the paste to the sauce and bring it to a gentle boil before reducing the heat. Stir continuously until the sauce reaches the desired thickness.
What is lamb sauce made of?
As a sommelier, I can suggest some delicious pairings for your lamb dish. To complement the savory flavors of your roasted lamb, you can make a scrumptious lamb gravy. To make the gravy, you’ll only need a few ingredients such as a quarter cup of lamb drippings, one and three-fourth cups of beef broth, an eighth teaspoon of salt and pepper and two tablespoons of cornstarch. However, if you don’t have the lamb drippings, there are some alternative options to consider.
Bottom Line
In conclusion, this herb-coated lamb with port-red wine sauce recipe is a real showstopper. If you’re looking to impress your dinner guests, look no further than this delicious and flavorful dish. The combination of tender, juicy meat and the rich, savory sauce creates an unforgettable culinary experience.
With a few simple substitutions and variations, you can make this recipe your own. Whether you’re using rack lamb, leg of lamb, or slow-cooked lamb shanks, the herb coating and wine sauce will elevate any cut of meat to new heights.
Remember to follow the recipe how-to carefully and take advantage of our tips for perfect results. When it comes to serving and pairing, this dish pairs beautifully with polenta or roasted vegetables. And if you’re feeling adventurous, try a Pinot Noir or cherry sauce as an alternative to the red wine sauce.
Make-ahead, storing, and reheating are all easy with this herb-coated lamb recipe. It’s also great as leftovers for lunch or dinner the next day.
In short, this herb-coated lamb with port-red wine sauce is not only delicious but versatile and easy to prepare. Impress your family or guests with a culinary masterpiece that features tender meat that is coated in fresh herbs and topped off with a luxurious red wine sauce.
Herb-Coated Lamb With Port-Red Wine Sauce Recipe
Ingredients
For lamb
- 2 ounces crustless brioche bread (about 2 cups packed) or 2 ounces egg bread, cut into 1-inch pieces (about 2 cups packed)
- 1 cup packed coarsely chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 1/2 lbs racks of lamb, fat trimmed
- 2 tablespoons vegetable oil
- 6 tablespoons Dijon mustard
For sauce
- 1 1/2 cups dry red wine
- 3/4 cup tawny port
- 9 tablespoons butter, cut into pieces
Instructions
- Make lamb:.
- Preheat oven to 350°F Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.).
- Preheat oven to 425°F Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:.
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- If making, Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
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