Torii Mor Herb-Crusted Rack of Lamb with Red Wine Reduction

Herb-Crusted Rack of Lamb with Red Wine Reduction Sauce

A delicious rack of lamb with a red wine reduction sauce, Herbes de Provence and demi-glace. Pair with Pinot Noir!

Servings: 8

Cook Time: 3 hours

Pair With: 2008 Tori Mor Pinot Noir

Source: Courtesy of Torii Mor Winery.


1 tbs vegetable oil

1½ oz. container of demi-glace

1 large onion, coarsely chopped

1 large carrot, chopped

1 large carrot, chopped

1 tbs Herbes de Provence

1 bottle (750mL) Pinot Noir or other dry red wine

2 14.5-oz. cans low-salt chicken broth

1 tbs butter, room temperature

½ cup Italian parsley, finely chopped

2 tbs fresh thyme, finely chopped

2 tbs fresh rosemary, finely chopped

2 tbs fresh sage, finely chopped

salt & pepper

5 tbs olive oil, divided

3 1½-pound well-trimmed 8-rib racks of lamb, preferably frenched


Heat oil in heavy large pot over medium-high heat. Add onions, carrot, garlic, and Herbes de Provence to pot. Sautée until vegetables are deep brown, about 8 minutes. Add demi-glace, wine, and broth to pot. Bring to boil, reduce heat to medium, and simmer uncovered until reduced by half, about 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all the liquid. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced by half, about 15 minutes.

Mix butter and flour in small bowl to a smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.) Combine fresh herbs in a bowl. Add 2 Tbsp. oil and mix until herbs stick together. Season lamb racks with salt and pepper. Firmly press the herb mixture over rounded side of each rack. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)

Preheat oven to 350° . Heat remaining olive oil in large heavy skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sautée until browned, about 4 minutes. Turn lamb over and sautée until browned, about 3 minutes. Place lamb, herbed side up, on rimmed baking sheet. Repeat, fitting remaining lamb racks on same sheet. Roast lamb until thermometer inserted into center registers 135° F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce.


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Recipe Courtesy Of

Torii Mor Winery

Torii Mor Winery takes pride in their Pinot Noir in which they believe best emulates this union of beauty and earth.