Rack Of Lamb With Mustard Shallot Sauce Recipe 465

RACK OF LAMB WITH MUSTARD AND HERBS

Rack of Lamb With Mustard and Herbs image

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

Provided by Northwestgal

Categories < 60 Mins

Time 55m

Yield 2 racks of lamb, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, to taste
1 tablespoon olive oil
3/4 cup fine breadcrumbs
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons butter, melted
1 pinch salt
3 tablespoons Dijon mustard

Steps:

Season lamb with salt and pepper.
Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - (4.6/5)

Rack of Lamb with Mustard-Shallot Sauce Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

Ingredients

1 tablespoon plus 2 teaspoons vegetable oil
One 2 1/2-pound frenched rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock or low-sodium broth
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
2 teaspoons chopped thyme

Steps:

Preheat the oven to 400°F. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

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