Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes.
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.
Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.
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.
Add 1/2 cup broth to skillet.
Boil until reduced to glaze, scraping up browned bits.
Add to sauce.
Cover and chill.
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.
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.
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.
Cut lamb between bones into chops.
Set two on each plate.
Spoon sauce over.
Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.