Text Box: Herb Crusted Rack of Lamb with a Zinfandel Reduction Sauce 1 rack of lamb (French cut) Ask butcher to keep the trimmings 2 large garlic cloves 1/3 cup bread crumbs 1 tsp. dried Italian herb mix 4 tsp. Dijon mustard Mix herbs, minced garlic, mustard and 1 tsp. olive oil in small bowl Place lamb on baking sheet with meat side up. Salt and pepper to taste. Preheat the oven broiler. Sear meat on middle oven rack for 10 minutes. Remove from oven and turn oven down to 375. Top the rack with the mustard mixture cover with bread crumbs and drizzle with a tsp. of olive oil. Place on middle oven rack and roast for 15 to 20 minutes more. (125 on a meat thermometer) Let stand for 5 minutes then carve. For the sauce 1 carrot 1 stalk celery 1/2 of a onion 3 minced garlic clove 2 table spoons Dijon mustard Lamb trimming with most of the fat removed 2 table spoons butter 1 cup good quality Zin Melt butter in a skillet add chopped carrot, celery, onion, garlic and meat trimmings and cook till everything is a nice dark brown. Add the Zin and stir to de-glaze the pan add 1 cup water and cook for 10 minutes more. Strain the sauce into small sauce pan reduce by 1/2 turn off heat and Wisk in the mustard. Text Box: Phone: 707 433-9729 Fax: 707 431-8896 Email: urszin@jps.net