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Rack of Lamb with Mustard, Garlic and Rosemary
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4 tablespoons chopped garlic
4 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 (2 pound) racks of lamb
4 tablespoons Dijon mustard
3/4 cup Italian Bread Crumbs
1/2 pound carrots, cut into large chunks
1/2 pound new potatoes, cut into eighths
2 heads of garlic, separated into unpeeled cloves
1/4 pound unpeeled small shallots, cut in half
4 tablespoons olive oil
3 tablespoons tomato paste
1/2 pound green beans, ends trimmed, cut in half
1/4 cup dry Maderia or red wine
1 cup Beef Stock
2 teaspoons cornstarch mixed with 2 teaspoons beef stock (slurry)
Serves 4 To 6
Combine the garlic, rosemary, 1 teaspoon of the salt and 1 1/4 teaspoons of the pepper and chop to a paste-like consistency. Poke a few holes in the meaty part of the lamb racks with 2 tablespoons of the mustard and coat with the rosemary/garlic mixture. Pat the bread crumbs over both sides to form a uniform coat. Set aside.
Cook the carrots and potatoes in a pot of boiling water for 5 minutes. Drain well and place in a large bowl with the garlic cloves, shallots, 3 tablespoons of the olive oil, the tomato paste and the remaining salt and pepper. Mix until the vegetables are evenly coated.
Preheat the oven to 450 F. Place the lamb racks on a roasting rack. Set the rack on a large baking sheet with sides or a large roasting pan that has been brushed with the remaining olive oil. Place the vegetable mixture around the roasting rack on the baking sheet. (Place the green beans in the bowl and toss them around to pick up any leftover oil and tomato paste remaining in the bowl and set aside.) Roast in the preheated oven for 30-40 minutes, until the internal temperature reaches 130 F for medium-rare meat. After the first 15 minutes of cooking, turn the racks over and distribute the green beans over the carrots and postatoes.
When the lamb has reached the desired doneness, remove from the oven and let rest on a cutting board for 5-10 minutes, lightly covered with aluminum foil. Transfer the vegetables to a bowl and cover to keep warm. Pour the Madeira or red wine into the baking sheet, stirring to scape up anu brown bits from the bottom, then transfer into a small saucepan and boil until reduced by half over medium-high heat, about 1-2 minutes. Stir in the remaining mustard and the beef stock and simmer over low heat for 5 minutes. Remove from the heat and stir in the cornstarch slurry. Return to the heat and boil for 1 minute to thicken.
Slice the lamb into individual chops and serve with the roasted vegetables and the sauce.
Wine Suggestion - Cabernet Sauvignon
©2013 Nick Stellino Productions