At this time of the year we start thinking about the festivities that we will be participating in during this holiday season. Food and holidays go hand in hand. We always had ham at Easter, but I was jealous of my Orthodox friends who got to roast a whole lamb for Easter dinner. This year I felt like a little lamb so I figured a couple of racks of lamb would do just fine.
Herb Crusted Rack of Lamb
Serves 4
Prep time: 15 minutes
Total time: 45 minutes
2 racks of lamb 390g each
4 cloves minced garlic
4 stalk chopped rosemary
4 stalk chopped thyme
3 tbsp. Compliments Dijon Mustard [1]
1/2 cup (125 ml) red wine
1/2 cup (125 ml) Compliments Beef Broth - 25% Less Sodium [2]
2 tsp Compliments Pure Olive Oil [3]
- Preheat oven to 375°F
- In a mixing bowl, combine half of the oil with the garlic and herbs, set aside.
- In an oven proof frying pan on the stove top heat remaining oil on med-hi and sear off all sides and ends and remove from the pan turn off the heat.
- Spread 1 tbsp of the mustard onto the meat part of the rack and dip into the herb mixture, then put back in the pan.
- Put into the oven for 25-30 min or until the internal temperature reaches 140°F, tent with foil and let rest before carving.
- Put the pan back onto med-hi heat and add the wine and broth and bring to a boil, add the remaining mustard and mix in. Let the sauce reduce for approx. 5 minutes while you portion the lamb. I usually serve two two-bone portions to each person. Top with sauce and enjoy.
Lamb is a meat with enough marbling (internal fat) to provide a moist, tasty meal. So pick up some racks of lamb for your Easter dinner, or what ever special occasion you happen to be celebrating!
Regards,
Chef Ian
Nutritional Analysis per Serving:
Energy: 210 kcal
Protein: 15 g
Fat: 11 g
Saturated Fat: 0.5 g
Cholesterol: 40 mg
Carbohydrates: 7 g
Fibre: 1 g
Sodium: 330 mg
Potassium: 84 mg