Balsams Recipes-Rack of Lamb | The Balsams Resort

 

 

THE BALSAMS RACK OF LAMB IN MUSTARD CRUST WITH CABERNET SAUCE

INGREDIENTS

(Serves 2)

    • 6 Slices white bread, toasted and ground
    • 1 Four bone rack of lamb
    • 1 Tbs. Pommery mustard
    • 1 Tbs. Mustard seed, crushed
    • 1 Tbs. Fresh herbs (suggested parsley, dill, or thyme)
    • Potato puree, for plating under meat
    • 4 Oz. Demi (veal stock, reduced by half)
    • 1 Oz. Cabernet wine
    • 3 Oz. Mirepoix of vegetables (onion, carrot, and celery)

DIRECTIONS

  1. For the crust: Toast buttered bread until dry. In a food processor, grind up bread, add herbs and mustard seed and blend until slightly course.
  2. For the rack: Season rack well (with salt and pepper) on all sides, wrap bones with foil and roast, skin side down, in oven until desired doneness. Allow to rest five minutes (8-10 preferably). Coat with mustard, lightly roll in breadcrumbs and place in oven for 2-3 minutes to reheat.
  3. For the sauce: Sweat mirepoix for several minutes until caramelized. Add wine and reduce by half. Add demi and reduce until syrupy. Strain and reserve until needed.

Serve with seasonal vegetables.