Herb Coated Lamb with Port Wine Sauce

• 2 cups breadcrumbs
• 1 cup packed coarsely chopped parsley
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 4 -10 cloves garlic, minced
• 1 (1 1/4 lb) racks of lamb, fat trimmed
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 6 tablespoons Dijon mustard
• 1 12 cups dry red wine
• 34 cup port wine
• 9 tablespoons butter, cut into pieces

1. Preheat oven to 425 degrees.
2. Sprinkle lamb with salt/pepper.
3. Heat oil in heavy large skillet over high heat.
4. Add lamb and brown well, turning occasionally, about 10 minutes.
5. Transfer lamb to baking pan.
6. Roast until meat thermometer inserted into center of lamb registers 130 degree for medium-rare, about 20 minutes.
7. Let lamb cool 10 minutes.
8. Mix breadcrumbs with herbs and garlic.
9. Brush mustard all over lamb.
10. Dredge in breadcrumbs, coating completely.
11. Return lamb to baking pan, meat side up.
12. Roast until crumbs feel dry but are not colored, about 3 minutes.
13. Let lamb rest 5 minutes at room temperature.
14. Meanwhile, make sauce: Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes.
15. Remove from heat.
16. Add butter, whisk until just melted.
17. Season with salt and pepper.
18. Cut lamb between bones into chops.
19. Stand 3-4 chops (bones facing up) and spoon sauce around chops.
20. Serve.

breadcrumbs, parsley, fresh rosemary, thyme, garlic, lamb, vegetable oil, mustard, red wine, port wine, butter

Taken from www.food.com/recipe/herb-coated-lamb-with-port-wine-sauce-65370 (may not work)