1. Preheat oven to 400F degrees. 2. 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. 3. In a small bowl, mix together the breadcrumbs, garlic and parsley. 4. Pat this mixture firmly onto lamb. 5. 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. 6. Place lamb in pan and quickly sear on each side, about 4 minutes per side. 7. 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. 8. Remove lamb from pan and place on a warm plate; tent with foil and set aside. 9. Place pan on stovetop, over medium-high heat. 10. Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes. 11. Add the butter to pan, whisking constantly until butter melts and melds into sauce. 12. Remove foil from lamb and slice, cutting through middle of ribs. 13. Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table. 14. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
