If your rack of lamb is particularly thick, increase the cooking time slightly. Serve with roasted or fried potatoes and a green vegetable.
- 1-1/2 lbs (750 g) rack of lamb
- 2/3 cup (150 mL) beef stock
- 1/3 cup (75 mL) dry white wine
- 1 clove garlic, minced
- 2 tbsp (30 mL) Dijon mustard
- 1 tbsp (15 mL) minced fresh tarragon or parsley
- Vegetable oil, salt, pepper and cold butter
Make diagonal slashes on fatty side of lamb almost but not all the way through the fat. Rub with 2 tsp (10 mL) oil and sprinkle with ¼ tsp (1 mL) each salt and pepper.
In large ovenproof skillet, sear lamb, fat side down, over medium-high heat until golden, about 3 minutes. Turn and roast, uncovered, in 425°F (220°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 15 minutes, or until desired doneness. Transfer lamb to cutting board; tent with foil and let stand for 10 minutes before carving.
Meanwhile, in small saucepan, bring stock, wine and garlic to boil; boil for 4 minutes. Whisk in mustard. Remove from heat; stir in 1 tbsp (15 mL) cold butter until melted and sauce is slightly thickened. Whisk in tarragon. Serve with lamb.