Saturday, March 12, 2011

Roast Rack of Lamb with Mustard-Shallot Sauce (based on Food and Wine magazine)

I have been slacking lately, but I have made some fantastic dishes (well, some made with the husband :-)) and am very excited to share!  So, even though I promised to post a while back, I have several recipes made in the past few weeks coming!  This one starts them off!  I do have to say, the sauce itself was lacking...I was expecting more, coming from Food and Wine magazine, but it was...okay...the lamb, however was fantastic!  I do have to say that had a lot to do with the fact that Matthew helped; he can just touch the meat and know the temperature...he also was the one that cleaned it, as I did not know that I was supposed to ask the butcher at the store to do it (if he even would), here it really is pretty easy, you just have to remember to watch the meat.

Roast Rack of Lamb with Mustard-Shallot Sauce

Preheat the oven to 400 degrees.  If the rack of lamb has not already been trimmed, make sure to get the fat trimmed away from the tops of the bone; as close to the meat as possible.  Maybe trim some of the fat off the meat, but not a lot, as it will keep the flavor (we trimmed a bit too much off).

In an ovenproof skillet, heat:

1 T. Vegetable Oil

Until shimmering.  Season:

2 1/2 lb frenched rack of lamb


Salt and pepper (make sure you season it well; I didn't, and we needed to add more after the dish was plated)

Add the lamb to the pan, fat side down, and cook over moderately high heat until browned, about 3 minutes.  Turn the lamb fat side up and cook for two minutes longer.

Note: Make sure it is on a high enough heat and sears well.  You want a good brown crust.

Transfter the skillet to the oven and roast the lamb for 20 minutes, until an instant read thermometer inserted in the center of the meat registers 125 degrees for medium rare.  Transfer the lamb to a carving board and let rest for 10 minutes.  Pour off the fat in the skillet and make the sauce.

Mustard Shallot Sauce
In the skillet the lamb was cooked in, add:

2 tsp. Oil


2 sliced shallots 

Until soft.  Add:

1/4 C. chicken stock

Bring to a simmer.  Off the heat, add:

1 T. Whole grain mustard
2 tsp. Dijon mustard
2 tsp. Thyme leaves 

As I mentioned above, the sauce was a bit lacking.  I would have added more Dijon mustard, maybe up to a whole tablespoon.  It just was not as mustard-y as I had anticipated it to be. 

Even though it was not perfect, and maybe you can find another sauce you like better (I am going to check for more sauces when we decide to make lamb again, and will post if I find something better). 

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