Ingredients

• 1/4 cup vegetable oil
• 2 racks of lamb, French trimmed
• 2 1/2 cups fresh white breadcrumbs
• 2 oz. parsley
• 1 egg
• salt and pepper, to taste
• 1 oz. whole-grain mustard
• 12 small shallots
• 12 small cloves garlic, peeled
• 1/4 cup brown sugar
• 4 tbsp. cold butter, diced
• 1/2 cup ruby port
• 2 cups lamb stock
• 4 small sprigs thyme
• 4 small sprigs rosemary

Instructions

1. Preheat the oven to 400°F.
2. Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
3. In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
4. Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
5. In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
6. Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
7. To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.