Roasted Rack Of Lamb With A Cabernet, Rosemary Jus

Ingredients:

Lamb

• 2 lamb racks

Breading

• 25 ml parsley, chopped
• 2 cloves garlic, minced
• Salt/ fresh cracked pepper
• 125ml bread crumbs
• 25 ml extra virgin olive oil
• 25 ml butter, melted

Red wine sauce

• 2 sprigs fresh rosemary
• 125 ml. Demi-glace sauce
• 15 ml butter
• 75 ml cabernet (any red wine will work)
• 15 ml shallots, minced
• 25ml extra virgin olive oil

Directions:

Lamb

1. Preheat oven to 375”f
2. Season lamb racks; prepare breading by mixing ingredients in a bowl
3. Pack breading onto lamb pressing firmly
4. Place lamb on baking sheet and bake in oven for approx. 25minutes or until lamb is rose”
5. Let lamb rest once out of oven for 5 minutes
6. Slice lamb racks and drizzle rosemary jus over top

Sauce

1. In a sauce pan add olive oil, heat
2. Add shallots, sear for 1 minute, season
3. Add red wine and reduce for 3 minutes
4. Add demi-glace and fresh rosemary, simmer for 10-15 minutes
5. Wisk in butter