Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce might be just the main course you are searching for. This recipe makes 8 servings with 607 calories, 54g of protein, and 28g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. A mixture of garlic clove, well-trimmed lamb, grapes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.
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.
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.
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 minutesfor 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.