Herb-Crusted Rack of Lamb with Mushroom Sauce

Herb-Crusted Rack of Lamb with Mushroom Sauce

from tasteofhome.com
4 servings (1 cup sauce)

Ingredients

  • 2 frenched racks of lamb (1-1/2 pounds each)
  • 1 tablespoon steak seasoning
  • 4-1/2 teaspoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup panko bread crumbs
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary, crushed
  • MUSHROOM SAUCE:
  • 3/4 pound sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 1/4 cup butter, divided
  • 4 garlic cloves, minced
  • 1/2 cup dry red wine or beef broth
  • 1/4 cup beef broth
  • 1/2 teaspoon honey
  • 2 tablespoons minced chives, optional

Directions

  1. 1

    Preheat oven to 375°. Sprinkle lamb with steak seasoning. Heat oil in a large skillet over medium-high heat; brown lamb 2 minutes on each side. Brush with mustard.

  2. 2

    In a small bowl, combine panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 15-20 minutes.

  3. 3

    In same skillet, saute mushrooms in olive oil and 2 tablespoons butter until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and, if desired, chives.

  4. 4

    Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.