Porcini Sea Salt-Crusted Rack of Lamb with Red Wine Reduction

Ingredients:

1 rack of lamb, frenched

1 tablespoon Stella's Table Porcini Sea Salt

1/2 teaspoon Stella's Table Pepper Essential Blend

1 tablespoon fresh rosemary, chopped

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 cup dry red wine

1/2 cup beef stock

2 tablespoons butter

Instructions:

Preheat the oven to 400 degrees. 

Rinse the lamb and pat dry. Mix the Porcini Sea Salt, Essential Pepper and chopped rosemary together. Rub with olive oil and Dijon mustard and then press onto the lamb to form a crust.

Add the butter to a frying pan and when melted and hot, add the lamb, fat side down. Sear until browned on both sides. Remove to an oven safe cooking rack and cook for approximately 18 to 22 minutes or until approximately 140 degrees. Remove from the oven and let rest. 

In the meantime, add the wine to the frying pan and deglaze over medium-to-high heat. When boiling and deglazed, add the beef broth and cook until reduced by half. 

Add the cooked lamb back into the sauce and cook for another minute or two. Remove and serve. 

Enjoy!