Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, Côte Rôtie, and Shiraz.

　　

Ingredients

Makes 4 servings

　　1/4 cup vegetable oil

　　2 racks of lamb, French trimmed

　　2 1/2 cups fresh white breadcrumbs

　　2 oz. parsley

　　1 egg

　　salt and pepper, to taste

　　1 oz. whole-grain mustard

　　12 small shallots

　　12 small cloves garlic, peeled

　　1/4 cup brown sugar

　　4 tbsp. cold butter, diced

　　1/2 cup ruby port

　　2 cups lamb stock

　　4 small sprigs thyme

　　4 small sprigs rosemary

　　

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.

　　Le Cordon Bleu Wine EssentialsWiley