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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Rack of lamb with mustard shallot sauce Recipe

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This recipe for Rack of lamb with mustard shallot sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T plus 2 t. oil
2 1/2 lb frenched rack of lamb
salt and freshly ground pepper
2 med. shallots, thinly sliced or minced
1/4 c. white wine
1/4 c. chicken stock
1 T. whole grain mustard
2 t. Dijon mustard
2 t. chopped thyme
optional: chopped rosemary, mint
Can add veal stock
Directions:
Directions:
Preheat oven 400º
Med skillet, heat 1 T. oil over med high heat until shimmering. Season lamb with seasoning.
Fat side down, cook lamb about 3 min, flip and cook another 2 min.
Transfer to oven and cook 20 min (thermometer 125º for med rare.
Let rest 10 min.
In smaller skillet, heat remaining oil 2 t. and cook shallots over med heat until softened, about 3 min.
Add wine and simmer reduced by half about 3 min.
Add stock and herbs and bring to simmer.
Remove from heat and stir in mustards.
Taste for seasonings.
Carve lamb into chops, place onto warmed plates and spoon sauce over lamb.
Personal Notes:
Personal Notes:
Sangiovese (Tuscan) goes well.
Delightful served with roasted asparagus and also wild rice blend.
Optional rub and plastic wrap 4 to 24 hours: 1/2 c. olive oil, 6 garlic cloves minced, 2 T chopped fresh herbs (thyme, rosemary, sage, mint) 1 T. salt, 2 t. pepper, lemon zest

 

 

 

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