Best 10 Rack Of Lamb With Mustard Shallot Sauce Recipes

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Prepare to be amazed by our succulent Rack of Lamb with Mustard Shallot Sauce, a dish that promises an explosion of flavors and textures. This culinary masterpiece features tender lamb chops, perfectly roasted and crusted, complemented by a rich and tangy mustard shallot sauce that elevates the experience to new heights. Our culinary journey also includes tempting recipes for tantalizing side dishes that will perfectly accompany the main course. Indulge in the velvety smoothness of our Creamy Mashed Sweet Potatoes, a delightful blend of sweet and savory flavors. For a refreshing contrast, try our crisp and vibrant Cucumber Feta Salad, a delightful combination of fresh cucumbers, tangy feta cheese, and a zesty dressing. And to complete the meal, savor the earthy goodness of our Roasted Garlic Asparagus, where roasted asparagus spears are infused with the aromatic essence of garlic. Get ready to embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

RACK OF LAMB WITH MUSTARD SAUCE



Rack of Lamb with Mustard Sauce image

Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 7

1 rack of lamb (8 ribs), frenched
Coarse salt and freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup dry white wine
1 cup chicken stock
2 teaspoons whole-grain mustard
1 teaspoon pomegranate molasses

Steps:

  • Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.
  • Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
  • Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.

RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE



Rack of Lamb with Mustard-Shallot Sauce image

This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.

Categories     fast lamb     rack of lamb     Marcia Kiesel     mustard lamb     dijon mustard     white whine sauce     whole-grain mustard

Time 45m

Yield 2

Number Of Ingredients 11

1 tbsp. vegetable oil
2 tsp. vegetable oil
1 frenched rack of lamb
salt
Freshly ground black pepper
2 medium shallots
1/4 c. dry white wine
1/4 c. chicken stock or low-sodium broth
1 tbsp. whole grain mustard
2 tsp. Dijon mustard
2 tsp. chopped thyme

Steps:

  • Preheat the oven to 400 degrees F. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 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.
  • Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
  • Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Steps:

  • Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat the oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  • Serve with some of the Fig Chutney, if desired.
  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

LAMB RIB CHOPS WITH CREAMY WHOLE GRAIN MUSTARD SAUCE



Lamb Rib Chops With Creamy Whole Grain Mustard Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

1 Tbs. butter
1 Tbs. olive oil
1 rack of lamb, frenched and cut into 6 chops
1 finely diced small shallot
1/3 cup cognac
2 Tbs. whole grain mustard
1/2 cup heavy cream
2 Tbs. torn fresh tarragon leaves
salt and pepper to taste
salt and pepper to taste

Steps:

  • Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
  • Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.

RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - (4.6/5)



Rack of Lamb with Mustard-Shallot Sauce Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

1 tablespoon plus 2 teaspoons vegetable oil
One 2 1/2-pound frenched rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock or low-sodium broth
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
2 teaspoons chopped thyme

Steps:

  • Preheat the oven to 400°F. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

RACK OF LAMB WITH MUSTARD AND HERBS



Rack of Lamb With Mustard and Herbs image

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

Provided by Northwestgal

Categories     < 60 Mins

Time 55m

Yield 2 racks of lamb, 6-8 serving(s)

Number Of Ingredients 10

2 racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, to taste
1 tablespoon olive oil
3/4 cup fine breadcrumbs
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons butter, melted
1 pinch salt
3 tablespoons Dijon mustard

Steps:

  • Season lamb with salt and pepper.
  • Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
  • In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
  • Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
  • Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
  • Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

RACK OF LAMB WITH GARLIC-CREAM SAUCE



Rack of Lamb With Garlic-Cream Sauce image

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 7

20 cloves garlic, peeled
1 shallot, peeled and quartered
1 1/4 cups heavy cream, more as needed
1 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
2 sprigs of thyme or rosemary
2 tablespoons olive oil
Salt and pepper to taste

Steps:

  • Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
  • Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
  • Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 43 grams, Carbohydrate 11 grams, Fat 92 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 43 grams, Sodium 794 milligrams, Sugar 3 grams

MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR



Marinated Rack of Lamb with Mustard and Vinegar image

Categories     Garlic     Mustard     Roast     Vinegar     Rack of Lamb     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1/4 cup Dijon mustard
1/4 cup raspberry or red wine vinegar
1/4 cup olive oil
1/4 cup chopped garlic
2 tablespoons golden brown sugar
2 1 1/3- to 1 1/2-pound racks of lamb

Steps:

  • Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.
  • Preheat oven to 425°F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

Steps:

  • Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
  • Put oven rack in middle position and preheat to 400°F.
  • Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
  • Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  • Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

ROAST RACK OF LAMB WITH HERB SAUCE



Roast Rack of Lamb with Herb Sauce image

The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1-3/4 cups sauce).

Number Of Ingredients 18

1/4 cup minced fresh rosemary
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons salt
2 racks of lamb (1-1/2 pounds each)
1 tablespoon olive oil
SAUCE:
3/4 cup fresh parsley leaves
2/3 cup fresh basil leaves
1/3 cup each fresh cilantro leaves, mint leaves, oregano leaves and thyme leaves
1/3 cup coarsely chopped fresh chives
1/3 cup chopped shallots
2 garlic cloves, crushed
3 tablespoons grated lemon zest
1/2 cup lemon juice
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Steps:

  • Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

Nutrition Facts :

Tips:

  • Choose the right cut of lamb: A rack of lamb is a great choice for this recipe, as it is a tender and flavorful cut of meat.
  • Cook the lamb to your desired doneness: The cooking time will vary depending on the thickness of the lamb and how you like it cooked.
  • Make sure the mustard-shallot sauce is well-seasoned: The sauce should be tangy and flavorful, so don't be afraid to adjust the seasonings to your taste.
  • Serve the lamb with your favorite sides: Roasted vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

Rack of lamb with mustard-shallot sauce is a delicious and elegant dish that is perfect for a special occasion. With its tender meat and flavorful sauce, this dish is sure to impress your guests. So next time you're looking for a special meal to make, give this recipe a try.

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