Lamb With Merlot-Butter Sauce - cooking recipe

Ingredients

1 rack of lamb, about 1-1/2 pounds,backbone removed,trimmed,and frenched (the butcher will do that for you)
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
salt
freshly ground black pepper
1/3 cup fresh dry whole wheat breadcrumbs
4 cloves garlic, minced
3 tablespoons chopped, fresh flat leaf parsley
1 tablespoon olive oil (amount is approximate)
1 cup merlot
2 tablespoons unsalted butter

Preparation

Preheat oven to 400F degrees.
Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
In a small bowl, mix together the breadcrumbs, garlic and parsley.
Pat this mixture firmly onto lamb.
In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
Place lamb in pan and quickly sear on each side, about 4 minutes per side.
Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
Remove lamb from pan and place on a warm plate; tent with foil and set aside.
Place pan on stovetop, over medium-high heat.
Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
Add the butter to pan, whisking constantly until butter melts and melds into sauce.
Remove foil from lamb and slice, cutting through middle of ribs.
Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
Serve immediately.