Ingredients
2 frenched racks of lamb (1-1/2 pounds each)1 tablespoon steak seasoning4-1/2 teaspoons olive oil1 tablespoon Dijon mustard1/3 cup panko bread crumbs1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 tablespoon minced fresh mint or 1 teaspoon dried mint1 teaspoon Worcestershire sauce1/2 teaspoon dried rosemary, crushedMUSHROOM SAUCE:3/4 pound sliced fresh mushrooms2 tablespoons olive oil1/4 cup butter, divided4 garlic cloves, minced1/2 cup dry red wine or beef broth1/4 cup beef broth1/2 teaspoon honey2 tablespoons minced chives, optional
Preparation
Preheat oven to 375°. Sprinkle lamb with steak seasoning. Heat oil in a large skillet over medium-high heat, brown lamb on each side, 2 minutes . Brush with mustard.
In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 15-20 minutes.
In same skillet, saute mushrooms in olive oil and 2 tablespoons butter until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired.
Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.
