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Rack of Lamb with Pinot Noir infused Honey Rosemary Sauce
KRAEMER'S CULINARY BLOG19Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 rack of lamb
- vegetable oil (Some, for sauteing)
- 3 Tbsp. Dijon mustard
- 2 Tbsp. rosemary (freshly chopped)
- 1 Tbsp. fresh thyme (leafs)
- 4 cloves minced garlic
- 1/2 onion
- 1 Tbsp. honey
- salt
- pepper
- 1 onion
- 3 sprigs rosemary
- 2 tsp. honey
- 1/2 cup pinot noir (good)
- 1 tsp. tomato paste
- 1 1/2 cups vegetable broth
- salt
- pepper
- rosemary sprigs (Keep some extra, for decoration.)
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