RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 9
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.
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olusola afolayan
[email protected]This recipe was a bit too complicated for me. I ended up making a few mistakes and the lamb didn't turn out as well as I had hoped.
Tasmia Nyambura
[email protected]I made this recipe for my family and they all loved it. The lamb was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again.
Saimawn
[email protected]Overall, this is a great recipe for rack of lamb. The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend it.
Robi Shohel
[email protected]I would have liked the recipe to include more detailed instructions on how to cook the lamb. I ended up overcooking it a bit.
SANTANAH KOWALCZYK
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was cooked to perfection.
Misha Henry
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is always juicy and flavorful, and the sauce is rich and creamy.
Bekka Hernandez
[email protected]The sauce was a bit too tangy for my taste, but the lamb was cooked perfectly.
Charlotte Ali Charlotte
[email protected]I made this for a dinner party and it was a hit! Everyone loved the lamb and the sauce. I would highly recommend this recipe.
Cheong Wee
[email protected]I followed the recipe exactly and the lamb turned out tough. I'm not sure what I did wrong.
Audrell Thompson
[email protected]This recipe was amazing! The lamb was cooked perfectly and the mustard-shallot sauce was delicious. I will definitely be making this again.