Hastings House Oven-Roasted Rack of Lamb

By franny-2

Ingredients

• Mustard Sauce:
• 2 rack of lamb, about 1 lb (500 g) each
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) chopped garlic cloves
• 2 tbsp (25 mL) fresh rosemary, chopped
• 2 tbsp (25 mL) fresh thyme, chopped
• Salt and freshly ground pepper
• 2 cups (500 mL) lamb or beef stock
• 1/4 cup (50 mL) red wine
• 2 tsp (10 mL) grainy mustard
• 1 tsp (5 mL) Dijon mustard
• 1/4 cup (50 mL) mixed chopped rosemary, thyme and parsley
• Salt and freshly ground pepper
• A few drops hot pepper sauce
• A few drops Worcestershire sauce

Preparation

Step 1

Trim racks. Combine 2 tbsp (25 mL) oil with garlic and herbs and brush over racks. Season with salt and pepper. Marinate for 30 minutes.

In a pot, bring stock to boil and reduce until 1/2 cup (125 mL) remains. Add wine, mustards and herbs and bring to boil. Reduce heat to low and simmer for 20 minutes or until slightly thickened. Season with salt, pepper, hot pepper sauce and Worcestershire.

Preheat oven to 400°F (200°C). Add remaining oil to skillet and brown rack on both sides, about two minutes per side. Place in oven and bake for 15 to 25 minutes, depending on thickness, or until just pink inside.

Carve racks into chops and place four to a plate. Drizzle sauce around and serve with seasonal vegetables.