Food > Recipe Directory > Courses/Meal Type > Main Course > Rack of Spring Lamb with Mustard Sauce
Rack of Spring Lamb with Mustard Sauce Recipe
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 cups (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.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 294 |
| Protein | 27 g |
| Fat (total) | 19 g |
| Sat. Fat | 7 g |
| Carbohydrate | 1 g |
| Cholesterol | 95 mg |
| Sodium | 484 mg |
| Calcium | 3 % RDI |
| Iron | 15 % RDI |
| Vitamin A | 3 % RDI |
| Folate | 10 % RDI |
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Source
Homemakers Magazine: April 2005
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