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.
- Portion size 8 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per Serving:</b> about
- Sodium 227 mg
- Protein 14 g
- Calories 176.0
- Total fat 12 g
- Cholesterol 46 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 13.0
- Calcium 5.0
- Vitamin A 1.0