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Recipes

Roast Lamb with Fresh Grape Pan Sauce

By Selma Brown MorrowPhotography by Lisa Hubbard
Image may contain Food Pork Roast and Meal

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Sauce

2

cups halved seedless red grapes

2

cups tawny Port

2

cups low-salt chicken broth

2

teaspoons chopped fresh rosemary

Lamb

1

/2 cup seedless red grapes

1

/4 cup halved pitted Kalamata olives

1

tablespoon chopped fresh rosemary

1

teaspoon balsamic vinegar

1

small garlic clove

8

ounces ground lamb

1

/2 teaspoon coarse kosher salt

1

/4 teaspoon freshly ground black pepper

2

2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)

4

tablespoons olive oil, divided

1

/2 cup low-salt chicken broth

4

tablespoons Dijon mustard, divided

2

1/2 cups fresh breadcrumbs made from crustless French bread

Need to make a substitution?

Preparation

  1. For sauce:

    Step 1

    Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.

  2. For lamb:

    Step 2

    Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.

    Step 3

    Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.

    Step 4

    Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.

    Step 5

    Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.

    Step 6

    Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.

    Step 7

    Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.

    Step 8

    Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.

    Step 9

    Fruity, full bodied, and supple textured wine.

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