[Diamondbutch1]

Herb crusted rack of Lamb with Caramel wine Sauce
1 rack of Lamb
1 cup fresh bread crumbs
1/2 cup finely chopped parsley
1 clove garlic minced
2 tbsp Dijon mustard
2 tbsp olive oil
salt & fresh ground pepper to taste
Method1..Preheat over..400'f-trim racks carefully leaving 1/4 inch fat on outside of rack.Cut x x crisscrosses in fat.
2...Cook rack about 15 minutes remove lamb Reduce heat to 375.
3.. Pat Bread-crumb mixture on top and on both sides to frorm a crust
4..return to oven 10-15 minutes * lamb should be served med-rare*
5...let rest cut into chops.
Caramel Wine Sauce
1/8 cup of water
1/8 cup of sugar
1 1/2 tbsp unsalted butter
1 1/2 tbsp redwine vinegar
1 cup merlot (red wine)
1 cup Veal stock (chicken stock can be used)
Method 1..in small sauce pan combine water &sugar-bring to boil,stir til sugar is dissolved-then boil-without stirring until caramel is golden
2..remove from heat-Carefully add vinegar(pour down side of pan(Caramel will steam and harden) Return to medium heat -Stir until dissolved,- Remove from heat
3..addbutter melt-add red wine reduce by 1/2,-Add stock boil and reduce by 1/2 season to taste with salt and pepper
4...return to low heat til service.