Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Ingredients for Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

• 475ml halved seedless red grapes

• 475ml tawny Port

• 475ml low-salt chicken broth

• 2 teaspoons chopped fresh rosemary

• 120ml halved seedless red grapes

• 60ml halved pitted Kalamata olives

• 1 tablespoon chopped fresh rosemary

• 1 teaspoon balsamic vinegar

• 1 small garlic clove

• 230g lamb mince

• 1/2 teaspoons coarse kosher salt

• 1/4 teaspoons freshly ground black pepper

• 2 2- to 1.1kg well-trimmed racks of lamb (each with 8 bones)

• 4 tablespoons olive oil, divided

• 120ml low-salt chicken broth

• 4 tablespoons Dijon mustard, divided

• 275g fresh breadcrumbs made from crustless French bread

How to make Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Boil all ingredients in large saucepan until reduced to 550ml , about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.

Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in lamb mince,1/2 teaspoons salt, and 1/4 teaspoons pepper.

Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.

Add 120ml broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.

Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 218°C. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to colour, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into centre registers 57°C, about 30 minutes for medium-rare.

Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 325ml , about 9 minutes (sauce will thicken slightly). Season with salt and pepper.

Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.

Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.