Offer this elegant dish with a sauté of vegetables.
Ingredients
2 cups beef stock or canned beef broth
2 cups chicken stock or canned low-salt chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 teaspoons minced fresh thyme
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
6 tablespoons chopped fresh parsley
3 tablespoons unsalted butter, melted
1 1/2 tablespoons minced garlic
1/2 cup chopped pitted Kalamata olives
Directions
Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.
