Herb-crusted lamb duo with red wine glaze is an elegant, restaurant-quality dish featuring two preparations or cuts of succulent lamb (typically roasted rack of lamb and/or double lamb chops) coated in a flavorful, crispy herb and breadcrumb crust, served with a rich, reduced red wine sauce. Juicy herb-crusted lamb chops, velvety mashed potatoes, crisp green beans, and a luscious red wine reduction – this dish turns any evening into a celebration.

Ingredients

Herb-Crusted Lamb

• Lamb: 2 racks of lamb (about 1.5–2 lbs each), frenched
• For the Lamb & Sear: Olive oil, salt, pepper, minced garlic, and optional fresh rosemary and thyme sprigs
• For the Herb Crust: Fresh breadcrumbs, finely chopped fresh rosemary, thyme, and parsley, Dijon mustard, and olive oil

Red Wine Glaze

• Aromatics: 1 medium shallot, finely chopped, and optional minced garlic
• Aromatics: 1 medium shallot, finely chopped, and optional minced garlic
• Liquids: 1 cup dry red wine (Merlot or Pinot Noir), 1 cup beef or chicken stock, and optional balsamic vinegar
• Thickener: 2 tbsp cold unsalted butter
• Seasoning: Salt and pepper to taste

Instructions

Prepare and Roast the Lamb

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Season and Sear: Season the lamb with salt and pepper and sear in olive oil in an oven-safe skillet until browned on all sides. Remove the lamb from the pan.
• Make the Herb Crust: Combine breadcrumbs, chopped herbs, and olive oil in a bowl.
• Coat the Lamb: Brush the seared lamb with Dijon mustard and press the herb-breadcrumb mixture onto the meaty side.
• Roast: Roast the crusted lamb in the preheated oven for 20-25 minutes for medium-rare (125-130°F internal temperature).
• Rest: Let the lamb rest for at least 10 minutes, covered loosely with foil, before slicing.

Prepare the Red Wine Glaze

• Sauté Aromatics: In the same skillet used for searing (discarding excess fat), sauté the shallots and garlic until softened
• Reduce the Wine: Add the red wine, scraping up browned bits, and simmer until reduced by about two-thirds.
• Add Stock and Reduce: Add the beef stock and simmer until the mixture is reduced by half and slightly thickened.
• Finish the Glaze: Strain the sauce into a clean saucepan. Whisk in cold butter until smooth and glossy. Season with salt, pepper, and optional balsamic vinegar.

Serve

• Slice the rested lamb and drizzle with the warm red wine glaze.

Recipe from Dewy recipes