Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
Photo by Lisa Hubbard

Ingredients

  • ¼ cup pitted Kalamata olives
  • ½ cup seedless red grapes
  • ½ teaspoon coarse kosher salt
  • 2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)
  • 2 cups low-salt chicken broth
  • 1 tablespoon fresh rosemary
  • ½ cup low-salt chicken broth
  • + 10 more ingredients
    • 1 small garlic clove
    • 4 tablespoons Dijon mustard
    • 2 teaspoons fresh rosemary
    • 2 ½ cups fresh breadcrumbs made from crustless French bread
    • 2 cups seedless red grapes
    • ¼ teaspoon freshly ground black pepper
    • 4 tablespoons olive oil
    • 2 cups tawny Port
    • 1 teaspoon balsamic vinegar
    • 8 ounces ground lamb

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. Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. ...

View full recipe at Epicurious

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