Herb Encrusted Rack of Lamb with Port Demi-Glace

• 2 (8 bone) lamb racks
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh oregano
• Salt and pepper
• Potatoes, recipe follows
• Port Wine Demi-Glace, recipe follows

1. Preheat the oven to 450 degrees F.
2. Rub lamb racks with olive oil.
3. Rub with mustard, basil, thyme, and oregano.
4. Season with salt and pepper.
5. Sear, fat side down, in a saute pan until brown, about 5 minutes.
6. Put in the oven for 15 minutes for medium rare.
7. Put the potatoes on 4 plates and arrange a half rack of lamb on top.
8. Drizzle entire dish with port wine demi-glace.
9. 4 potatoes, peeled
10. 1 bulb garlic, roasted
11. Salt and pepper
12. Boil the potatoes until fork tender.
13. Drain.
14. Mash and season with garlic, salt, and pepper.
15. 1 cup port wine
16. 2 cups veal stock
17. Salt and pepper
18. In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid.
19. Add the veal stock and reduce by 2/3.
20. Season with salt and pepper.
21. Strain.

lamb racks, olive oil, mustard, fresh basil, thyme, fresh oregano, salt, potatoes

Taken from www.foodnetwork.com/recipes/herb-encrusted-rack-of-lamb-with-port-demi-glace-recipe.html (may not work)