Rack of Lamb with Mustard Sauce


Rack of Lamb with Mustard Sauce

Lamb is perfect for a dinner party.


4 racks of lamb, (2-1/2 lb/1.25 kg total)
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) Dijon mustard
1/4 cup (60 mL) mustard seeds
4 tsp (18 mL) chopped fresh rosemary
1 pinch salt
1 pinch pepper

Mustard Sauce:
1 cup (250 mL) chicken stock
1 tsp (5 mL) butter
1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 tbsp (15 mL) minced shallot
1 tsp (5 mL) chopped fresh thyme, (or pinch dried)
1/4 cup (60 mL) dry vermouth
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) grainy mustard
1 pinch salt
1 pinch pepper


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.

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

Servings: 8

Nutritional Info.

approx. Per Serving

Cal  176

Pro  14 g

Total Fat  12 g

Sat. Fat  3 g

Carb- 3 g

Fibre  0

Chol  46 mg

Sodium  227 m

%RDI  -

Calcium  5%

Iron  13%

Vit A  1%

Vit C