Ingredients
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1 package ButcherBox Lamb Rack
thawed and thoroughly dried
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½ cup chopped fresh mint
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2 tablespoons chopped fresh rosemary
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2 cloves garlic
minced
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¼ cup Dijon mustard
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2 teaspoons kosher salt
plus more to taste
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1 teaspoon ground black pepper
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1 tablespoon unsalted butter
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1 tablespoon cooking oil
(we like avocado oil)
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1 cup fortified wine
Port, Maderia or Marsala
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½ cup water
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1½ ounces demi-glace
(see note)
Step By Step