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Rack of Spring Lamb with Mustard Sauce

If your rack of lamb is particularly thick, increase the cooking time slightly. Serve with roasted or fried potatoes and a green vegetable.

Ingredients

  • 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

Preparation

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.
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