Herb-Crusted Rack Of Lamb With Red Wine Sauce

• 2 racks of lamb french trimmed
• 3/4 cup breadcrumbs
• 4 slices white bread
• 3 1/2 tablespoons butter plus an extra ice-cold knob to finish the sauce
• fresh oregano
• fresh thyme
• 2 shallots very finely chopped
• 1/2 bottle red wine
• 7/8 cup vegetable stock
• 1 pinch sugar
• vegetables Spring, / potatoes as you wish!, see instructions

1. 1. Preheat oven to 200 degrees C.
2. 2. Make the herb crust mixture. Add the 50g of butter to a hot pan along with a little cooking oil to prevent burning. Once melted, add the breadcrumbs and fry until crisp. Add the fresh herbs and plenty of seasoning at the last minute and stir well. Reserve the mixture.
3. 3. Season the lamb well and seal the meat in a hot pan for a minute or so on each side.
4. 4. Put the lamb in a roasting tin and pack the breadcrumbs on top to make a crust.
5. 5. Roast for about 40-45 minutes (or take advice from the butcher/packet) - covered with foil for the first 30. After roasting, rest for 5 minutes before slicing.
6. 6. For the sauce, fry the shallots in a little oil in a saucepan slowly, until translucent. Add the wine, sugar and the stock and reduce fairly vigorously until it forms a thick syrup. At the end, whisk in the knob of ice-cold butter.
7. 7. Serve and enjoy!

breadcrumbs, white bread, butter, fresh oregano, thyme, shallots, red wine, vegetable stock, sugar, vegetables spring

Taken from www.yummly.com/recipe/Herb-crusted-Rack-Of-Lamb-With-Red-Wine-Sauce-1692292 (may not work)