Rack of Lamb with Mustard Sauce

Rack of Lamb with Mustard Sauce
Rack of Lamb with Mustard Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    rack of lamb (8 ribs), frenched

  • Coarse salt and freshly ground black pepper

  • 1

    teas. vegetable oil

  • 1/4

    cup dry white wine

  • 1

    cup of chicken broth

  • 2

    teas. whole-grain mustard

  • 1

    teas. pomegranate molasses

Directions

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 over 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: