Thursday, November 13, 2014

Mustard Crusted Lamb

Mustard Crusted Lamb
(6 servings)


6 individual Racks of Lamb (see note)
2 tsp. Dijon Mustard
2 tbsp. Fresh Parsley, chopped
4 oz. Fresh White Breadcrumbs
1 oz. All-Purpose Flour
½ tsp. Tomato Puree
3 ½ oz. Red Wine
12 oz. Beef Broth
1 tbsp. Fresh Rosemary, chopped


Spread the mustard on each of the racks of lamb.  Mix the parsley and breadcrumbs together (can use food processor for this) and place in a flat pan.  Press the breadcrumb mixture all over the mustard coated lamb.  Now place the lamb racks on a rimmed baking sheet and put in a pre-heated 400 degree for 18 to 20 minutes.  Remove from baking sheet and place on a serving platter tented with foil to rest.  Take the baking sheet and place on direct heat on top of stove after removing as much grease as possible.  Scatter the flour over the sheet and mix quickly until flour gets a dark brown color.  Turn down the heat to medium and add the tomato puree.  Mix thoroughly before adding the wine and broth.  Whisk continuously as mixture thickens.  Bring to a boil and then pour through a fine sieve into a clean saucepan.  Boil mixture for 4 to 5 minutes and allow to reduce.  Add the fresh rosemary and continue another minute or two.  Serve the lamb racks with the sauce on the side.

Note:               You want the individual racks to be 2-3 bones each.  Also, ask your butcher to French trim them for you.  This peels all the fat off the bones and leaves the bones exposed and the meat easier to obtain.

Note:               The 18 to 20 minute time may not bring the lamb to a degree of doneness that you like.  It will be close to medium-rare.  Leave it in the oven for a few minutes longer if you prefer it a little more done.

Ideas for Future Efforts

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