Rack of Lamb with Mustard Sauce
- 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
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.