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Rack of Lamb – Mustard-Shallot Sauce

Aug 27, 13 • Entree Recipes, SlideNo CommentsRead More »

Rack-of-LambI believe this one might be my husbands main love language! He LOVES this! The last few years I have made him this on those most special occasions – birthdays, anniversaries, and sometimes because there are just no kids around so let’s go all out! I love my husband so much, and honestly cooking for him brings me joy.

1.5 pounds rack of lamb
salt & pepper
1 Tbls olive oil
2 sliced shallots
1/4 c white wine
1/4 c chicken stock
1 Tbls whole-grain or ground mustard (powdered)
2 tsp Dijon mustard
2 tsp thyme

Preheat oven to 400. In oven-proof skillet, heat 1 Tbls olive oil. Sprinkle rack of lamb with salt & pepper. Add lamb to pan, fat side down. Cook 3 minutes. Turn lamb over and cook 2 more minutes. Take 2 teaspoons of drippings and put in small sauce pan for your sauce. Transfer skillet to oven and roast for 20 minutes.

Add sliced shallots to oil and cook until soft. Add white wine and simmer 2 minutes. Add chicken stock and bring to a simmer. Off the heat, add mustards and thyme. When meat has roasted for 20 minutes – it should be medium-rare. Transfer lamb to cutting board and let rest 10 minutes.

Serve lamb with sauce drizzled over lamb.

Recipe Source: Food & Wine Magazine

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