Lamb With Merlot-Butter Sauce

• 1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you)
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh rosemary
• salt
• freshly ground black pepper
• 1/3 cup fresh dry whole wheat breadcrumbs
• 4 cloves garlic, minced
• 3 tablespoons chopped, fresh flat leaf parsley
• 1 tablespoon olive oil (amount is approximate)
• 1 cup merlot
• 2 tablespoons unsalted butter

1. Preheat oven to 400F degrees.
2. Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
3. In a small bowl, mix together the breadcrumbs, garlic and parsley.
4. Pat this mixture firmly onto lamb.
5. In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
6. Place lamb in pan and quickly sear on each side, about 4 minutes per side.
7. Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
8. Remove lamb from pan and place on a warm plate; tent with foil and set aside.
9. Place pan on stovetop, over medium-high heat.
10. Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
11. Add the butter to pan, whisking constantly until butter melts and melds into sauce.
12. Remove foil from lamb and slice, cutting through middle of ribs.
13. Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
14. Serve immediately.

rack of lamb, mustard, fresh rosemary, salt, freshly ground black pepper, fresh dry whole wheat breadcrumbs, garlic, flat leaf parsley, olive oil, merlot, unsalted butter

Taken from www.food.com/recipe/lamb-with-merlot-butter-sauce-21174 (may not work)