Rack of Lamb with Mustard Sauce

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per Serving: about	-
cal	176176 cal
pro	14 g14g pro
total fat	12 g12g total fat
sat. fat	3 g3g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	46 mg46mg chol
sodium	227 mg227mg sodium
% RDI:	-
calcium	55 calcium
iron	1313 iron
vit A	11 vit A

More great recipes from this menu:

Lamb is perfect for a dinner party, it has a classy cachet, and it is so easy to cook at home following the Boba method.

Ingredients

4 4rack of lambracks of lamb, (2-1/2 lb/1.25 kg total)
2 tbsp olive oil 2 2tbsp tbspolive oil
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1/4 cup mustard seeds 1/4 1/4cup cupmustard seeds
4 tsp chopped fresh rosemary 4 4tsp tspchopped fresh rosemary
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
Mustard Sauce:
1 cup chicken stock 1 1cup cupchicken stock
1 tsp butter 1 1tsp tspbutter
1 tsp olive oil 1 1tsp tspolive oil
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp minced shallot 1 1tbsp tbspminced shallot
1 1tsp tspchopped fresh thyme, (or pinch dried)
1/4 cup dry vermouth 1/4 1/4cup cupdry vermouth
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 tbsp grainy mustard 1 1tbsp tbspgrainy mustard
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Mustard Sauce: In small saucepan, bring stock to boil. Boil for about 6 minutes or until reduced to 1/4 cup (50 mL).

Meanwhile, in small saucepan, heat butter and oil over medium-low heat; cook garlic, shallot and thyme, stirring often, for about 5 minutes or until softened. Increase heat to medium; add vermouth and cook, stirring, for about 2 minutes or until reduced by half. Pour in stock; bring to boil. Remove from heat and stir in Dijon and grainy mustards, salt and pepper. (Make ahead: Let cool; cover and refrigerate for up to 1 day. Reheat before serving.)

Pat dry racks of lamb with paper towel. In large skillet, heat half of the oil over high heat; brown 2 of the racks for about 2 minutes per side. Transfer to large plate. Repeat with remaining oil and racks.

Brush lamb with Dijon mustard; sprinkle tops and sides with mustard seeds, rosemary, salt and pepper. Place, bone side down, on rack in roasting pan or on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven for about 12 minutes for rare or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes. Cut into chops; serve with sauce.

Additional information :

Tip: Lift racks from pan with spatulas; tongs may remove some of the coating.