Ingredients
2 Glenkilrie Larder Lamb Racks
Salt & Pepper
Dijon Mustard
1 Cup fresh seeded bread breadcrumbs
3 Tablespoons chopped fresh parsley
2 Teaspoons dried rosemary
3 Tablespoons olive oil
Method
Season the Lamb with salt and pepper. Sear the racks in a frying pan. Once seared brush and lightly coat the meat with dijon mustard.
Combine breadcrumbs, parsley, rosemary and olive oil. Roll the prepared meat in the breadcrumb mixture. The place the racks side by side/interlaced resting together. Roast for 30-40 minutes. Stand for ten mins before slicing.
Red Wine Jus
1/2 Onion chopped
1 cup dry red wine
1/2 teaspoon thyme chopped
1 teaspoon Chives chopped
1 cup Beef Stock
1 1/2 tablespoon butter
Salt and Pepper to taste
Dash of balsamic Vinegar
Method
Cook onions in pan with a little olive oil until tender. Add wine and herbs. Boil until the wine has reduced by two thirds.
Add beef stock and continue to cook over medium heat. Then add butter and stir. Taste and season. Adding a dash of balsamic to taste.
