Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, Côte Rôtie, and Shiraz.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
Step 3
In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
Step 4
Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
Step 5
In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
Step 6
Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
Step 7
To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.
