You didn't think I would JUST make homemade ravioli for such a special dinner did you? Obviously an entire rack of lamb is the perfect digestive to follow a creamy rich pasta dish. Obviously.
For this dish you will need:
For the Lamb:
1 rack of lamb (about 8 chops)
4 tbsp Dijon mustard (or again, if you want to be super cool like me - use a specialty mustard such as the rustic mustard from The Village Cheesemonger)
4 tbsp EVOO
1/2 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
about 3/4 cup of mixed chopped fresh herbs ( i use parsley, rosemary & thyme)
salt and pepper
1/4 cup of shallots (chopped)
1 1/2 cups pinot noir
1 tsp rosemary (chopped)
1 tsp thyme (stems removed)
1 tsp chives (chopped)
1 cup beef broth
1 tbsp unsalted butter
salt and pepper to taste
EVOO
To begin, preheat your oven to 425 degrees. Salt and pepper the meat on all sides. In a small bowl, mix together your oil and the mustard evenly. Slather it on the meat on all sides. In a separate bowl, mix together your breadcrumbs, herbs and cheese and then pack on the crust covering the meat. Roast on a baking sheet in the oven for 25 minutes for medium rare.
In a saucepan, saute your shallots in a touch of EVOO. Add you pinot noir and all your herbs. Let it simmer and reduce for about 10 minutes. Add your beef broth and some salt and pepper and let simmer again until your whole mixture has reduced by about half and has a thicker consistency. A couple minutes before serving, stir in your butter.
When your lamb is ready, let it sit for 7-10 minutes before cutting. Plate your lamb and top each one with your wine reduction.
Serve & Enjoy!
xo Chef Natty
www.chefschallengeforacure.com
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