Rack of Lamb and Merlot

Last night I tried a new recipe for a roasted rack of lamb. It came out well so I thought I’d share it with you.

Mix ½ cup of breadcrumbs, a tsp of garlic powder, and 1 tbs rosemary (dried or fresh is fine – I used dried and crushed it with my magic bullet to blend it with the breadcrumbs). Set aside.

Mix 3 tbs of my new favorite marinade, Kraft Honey Dijon Vinaigrette Dressing and Marinade, 1 tsp dijon or deli mustard (I used Deli), a dash of cayenne pepper. Set aside.

Slice 1 frenched rack of lamb and season with salt and pepper. Heat oil in ovenready skillet and quick sear the lamb. Brush with Dijon sauce and cover with bread crumb mixture. Arrange lamb bones up in the same pan you seared them in, so they leaning on each other. Cover bones with foil to prevent burning and bake in oven for 6-7 minutes at 450 for rare-med rare or longer for more done.

It was very yummy and went EXCELLENT with a birthday gift from a friend, a 1994 Canoe Ridge Merlot from Washington. (thanks Nat!)