Rack of Lamb with Rosemary and Mustard Cream

Rack of Lamb is a dish that originates in 15th century England. This cut of lamb rib chops is usually served during special occasions such as a wedding or holiday celebration. A rack of lamb is the lamb equivalent to prime rib of beef, tender and full of flavor.

Ingredients

• [c] Salt and pepper to taste  ·  1 portion 
• [c] chopped shallots  ·  ¼ cup 
• [c] Dijon mustard  ·  2 tablespoons 
• [c] finely chopped rosemary  ·  2 teaspoons 
• [c] dry white wine  ·  ½ cup 
• [c] whipping cream  ·  1 cup 
• [R] Frenched racks of Australian lamb  ·  2 whole 
• [R] minced garlic  ·  2 teaspoons 
• [R] olive oil  ·  2 teaspoons 
• [R] dry mustard  ·  ½ teaspoon 
• [R] freshly ground black pepper  ·  ½ teaspoon 
• [R] salt  ·  ½ teaspoon 
• [R] finely chopped rosemary  ·  2 teaspoons 

Instructions

A full rack contains eight rib chops, the perfect amount for two people so it makes a great main course for an intimate dinner. Left in one piece for cooking, the rack makes a delicious roast, or you can tie two or three racks together to form an elegant crown roast. A Frenched rack simply means the meat at the tip is cut away to expose the bone.

You will need a reliable butcher to get a good rack of lamb but the best is Australian Lamb rack from Costco or Trader Joes. These are butchered, Frenched, packaged fresh in Australia and shipped in double vacuum packaging. Don’t freeze a rack, just cook within a week of purchase.

Rosemary Mustard Cream: Use [c] ingredients

In a small saucepan, boil the wine and shallots over high heat until liquid is reduced to about 1/3 cup, about 5 minutes. Reduce the heat to medium and add 1 cup of cream.

Simmer until the sauce is slightly thickened and reduced to less than 1 cup, about 30 minutes.

Add mustard and rosemary and simmer for 2 minutes. Add salt and pepper to taste. Set aside (the cream will continue to thicken slightly as it cools).

Rosemary Mustard Rub: Use [R] ingredients

In a small bowl, combine garlic, rosemary, salt, pepper and dry mustard. Add olive oil and stir to make a paste. Coat the top and underside of the lamb racks with the paste.

Preheat oven to 450°F.

Heat a cast iron or other non-nonstick pan over high heat. When very hot, place a lamb rack in the pan, meat side down, and sear for 1-2 minutes to brown. (You may have to press the ends of the rack down with a spatula so they meet the pan’s surface.) Flip to sear the underside. Repeat with each rack then transfer to a roasting pan.

Roast with meat side up for 20-25 minutes for medium-rare, 25-30 minutes for medium. Remove from the oven and let sit for 10 minutes.

Slice racks between each rib bone and serve each guest 4 bone-in chops with the Rosemary Mustard Cream alongside for dipping. Serve with Williamson Wines Chardonnay.

NOTE: Ingredients: [R] = Rack Rub [c] = Rosemary Mustard Cream