Rack of lamb with herb crust and red wine sauce
2 racks of lamb, trimmed
50g fresh white breadcrumbs
Small bunch fresh basil, mint and parsley, stalks removed
1 tsp Dijon mustard
1 tsp olive oil
225g fresh spinach, tough stalks removed
25g butter
For the Red Wine Sauce:
1 tbsp balsamic vinegar
150ml red wine
1 tsp light muscovado sugar
150ml beef or lamb stock
1 tsp fresh thyme leaves
Serves
4
Main ingredients
Vegetables, Lamb
Recipe Type
Dinner, Entertaining, Family Dinners
Special Info
Gluten free, Egg free
Level of Difficulty
Easy