My sis, Jen, and I embarked on this lamb adventure together a few weeks ago, and I feel like this savory dish should be posted for the world to see.
Admittedly, I have only tasted lamb once before this, and I’m not going to lie. I wasn’t a fan. I know, I know, GASP!
This may be partially due to the fact that I watched the movie Babe too many times and the scheming sheep got to me and their chant, “Baa-ram-ewe, baa-ram-ewe.”
Or, maybe I just didn’t fancy the particular preparation of lamb stew that I had ordered, that initially turned me off to the idea of ever needing to try it again. But years later, here I am proudly posting a scrumptious lamb recipe! Who knew!? I certainly surprised myself.
Jen has this newlywed cookbook, which basically doubles as a “how-to throw a dinner party” guide. It has some really fantastic multi-course meal recipes, this being one of them. Since this particular book offers recipes for gourmet and fancy feasts, there is a lot of wiggle room for alterations to make them a little easier, smaller portioned, and healthier!
Let me share with you the tasty lamb recipe that displaced my doubts, and left me hungry for more!
Jen’s pride and joy: her cookbook and stand.
Mix breadcrumbs, rosemary, garlic, and butter together.
Season the trimmed lamb filets with salt and pepper. Then, rub the breadcrumb mixture to all sides of each filet, and place in a baking dish. Place in the oven until the internal temperature reaches about 135 degrees F.
Meanwhile, prepare the Cabernet Wine Sauce. First, saute the shallots in butter for a few minutes. Then add the wine and let reduce, following with the beef broth and mustard, until those reduce by half as well.
When the sauce reduces and thickens, spoon some onto a place and place a cooked lamb filet on top. As you can see we made some ah-maz-ing Red Potatoes with Balsamic Vinegar Glaze as a side, but that recipe will have to be shared at a later time.
Rosemary Crusted Lamb with Cabernet Wine Sauce
Prep time: ~20 min
Roasting time: ~30 min
4 Boneless lamb filets
3 cloves garlic, finely minced
2 Tbsp butter, semi-softened
2/3 cup bread crumbs
2 Tbsp fresh rosemary, finely chopped
salt and pepper
- Preheat oven to 400 degrees F.
- Remove visible fat. Rub salt and pepper on both side of the lamb. Mix the breadcrumbs with the rosemary, garlic, and butter. * Spread mixture over both sides of the lamb filets.
- Place lamb filets in a glass baking dish and put in the oven to roast for about 30 minutes, or until the thermometer reads 130-140 degrees and lamb is rosy pink and juicy.
**Little Yellow Notes:
- You can do this recipe with a 7-rib rack of lamb, as well. You would just need to double the breadcrumb mixture.
- Be sure to trim the extra fat, other wise you will be chewing for a while…
- Also, if the butter isn’t soft, dice it into small squares, add to the mixture, and then cut in the butter with a pastry cutter or 2 knives.
Cabernet Wine Sauce:
2 Tbsp butter
2 shallots, finely chopped
1 cup Cabernet Wine
1 ½ cups beef broth, low sodium
1 tsp Dijon mustard
- Heat butter in sauté pan, add the shallots, and cook until soft for about 3 minutes.
- Add the wine and let reduce over high heat, for 2 minutes. Stir in the beef broth and mustard and let reduce about half of the amount, until the sauce thickens a bit.
- Spoon a pool of sauce on plate and add lamb to the top.
From the Little Yellow Kitchen,