Cook Time
15 min
Yields
4 servings
Delicious rack of lamb smothered in dijon and fresh herbs then drizzled in a smooth cassis sauce.
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ingredients
Lamb
6
eggs
2
Tbsp Dijon mustard (30 ml)
2
Tbsp chopped garlic (30 ml)
4
Tbsp fresh herbs (thyme, rosemary, tarragon and chives) chopped (60 ml)
1
cup fresh bread crumbs, lightly packed (250 ml)
1 ¼
lb(s) lamb racks (600 g)
Cassis Sauce
1
cup demi glace (250 ml)
¾
cup cassis (180 ml)
2
sprig of fresh thyme
coarse salt and freshly cracked black pepper, to taste
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Lightly mix eggs, Dijon, garlic, herbs and bread crumbs together. Pat the crust mixture 1/4 inch thick over the lamb rack, meaty part. Make sure it adheres. Place on an oven-proof tray and bake for 13 to 15 minutes or until internal temperature reads 150 degrees for medium.
Step 3
In a small saucepot melt demi glaze and let reduce slightly. Add the cassis and thyme and reduce to ½ cup. Strain sauce and keep warm or reheat before serving.