Tested till perfect Rack of Lamb with Mustard Sauce
Rack of Lamb with Mustard Sauce
Photography by Matthew Kimura

Rack of Lamb with Mustard Sauce

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 4 4rack of lambracks of lamb, (2-1/2 lb/1.25 kg total)
  • 2 tbsp 2tbspolive oil
  • 2 tbsp 2tbspDijon mustard
  • 1/4 cup 1/4cupmustard seeds
  • 4 tsp 4tspchopped fresh rosemary
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper

Mustard Sauce:

  • 1 cup 1cupchicken stock
  • 1 tsp 1tspbutter
  • 1 tsp 1tspolive oil
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced shallot
  • 1 tsp 1tspchopped fresh thyme, (or pinch dried)
  • 1/4 cup 1/4cupdry vermouth
  • 1 tbsp 1tbspDijon mustard
  • 1 tbsp 1tbspgrainy mustard
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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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.

Nutritional Information Per Serving: about

cal 176 pro 14g total fat 12g sat. fat 3g
carb 3g fibre 0 chol 46mg sodium 227mg

% RDI:

calcium 5 iron 13 vit A 1
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