Woden Mead

Herb-Crusted Lamb
with Ancestral Mead Reduction


Ingredients

For the Lamb:

  • 1 rack of lamb (about 8 ribs, French-trimmed)
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 3/4 cup breadcrumbs (preferably panko)
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

For the Ancestral Mead Reduction:

  • 1 cup Woden Mead – Ancestral
  • 1/2 cup beef or lamb stock
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 small shallot, finely diced
  • 1 sprig fresh thyme
  • 1 tbsp unsalted butter (optional, for richness)


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Instructions

Prep

1. Prepare the Lamb:

1. Preheat your oven to 200°C (400°F). Line a baking tray with foil.

2. Season the lamb generously with salt and pepper.

3. Heat olive oil in a skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until browned. Set aside to cool slightly.

4. Brush the lamb with Dijon mustard.

5. In a small bowl, mix breadcrumbs, rosemary, thyme, garlic, salt, and pepper. Press the mixture firmly onto the lamb to form an even crust.

6. Place the lamb on the prepared tray and roast in the oven for 15-20 minutes, or until it reaches your desired doneness (130°F for medium-rare). Let rest for 5-10 minutes before slicing.

Cook

2. Make the Ancestral Mead Reduction:

1. In the same skillet used to sear the lamb, add the shallot and sauté over medium heat until softened.

2. Pour in the Ancestral mead, scraping up any browned bits from the pan.

3. Add the stock, honey, balsamic vinegar, and thyme sprig. Simmer until reduced by half, about 8-10 minutes.

4. Strain the reduction into a clean pan, discarding the solids. Stir in butter for a silky finish, if desired.

3. Serve:

Assemble

3. Serve:

1. Slice the lamb into individual chops and arrange on a platter.

2. Drizzle the Ancestral Mead reduction over the lamb or serve on the side as a dipping sauce.

3. Garnish with fresh herbs and serve immediately.