Herb-Crusted Dijon Rack of Lamb

Is there anything more lovely than roasted meat? I mean, the wonders of a roast or rack of meat that is seasoned and popped into the oven to cook. Typically easy, and always delicious. Today, we’re tackling an amazingly easy and surprisingly quick rack of lamb.

It’s Not as Gamey as You’ve Been Told

A lot of people find lamb gamey, and while that is certainly true when compared to industrialized meat that most Americans are accustomed to, I find the flavor unique and interesting. However, if you want the romance and fancy stylings of a rack of lamb with a lower “game” flavor, simply treat it like you would wild game like venison: soak it in a saltwater bath for about an hour. NOTE: Don’t soak it for longer than an hour or you’ll run the risk of changing the texture of the meat and making it mushy, read: yuck.

Lamb = Love

With Valentine’s Day coming up (you know how I love Valentine’s Day), the rack of lamb is the perfect meal for two. While it can be pricy (sometimes over $25 for one rack), it is something special. I find that one rack is more than enough for 2 people, so it’s the perfect Valentine’s Day date idea, because let’s be real, restaurants on Valentine’s Day are the worst. Trust me, I used to work in restaurants, and in order to accommodate the sheer number of customers coming in, menus are reduced and corners are cut. Stay home. Make lamb.

The USDA recommends that a rack of lamb be cooked to medium (145°), so that’s what we’re going to do. The best way to do this is with a thermometer (obviously), but I personally use one that can be used in the oven and has a remote display so I can monitor the temperature without taking the meat off the heat. It’s certainly not required, but it does make roasting meat easier because I don’t need to open the oven to keep tabs on the roast. This is the one I use. I got it from Target, and this is not sponsored nor is it an affiliate link. It’s just informative for you.

How to Add an Unique Flavor Punch

We’re going to season this rack of lamb in the traditional herby way, but with a slight, tangy twist with the addition of dijon mustard. Many recipes call for similar herbs that are placed on the roast that has been rubbed with oil or butter, or sometimes they are mixed with the oil into a paste (similar to this recipe), but I wanted to add another complementary layer of flavor with dijon mustard. Combine the mustard, olive oil, and herbs and spices together and then rub it onto the meat. This will create a flavorful crust that crisps over the meat while in the oven that is perfect with this brie peas recipe.

Ok, enough talking about the lamb, let’s get to roasting it.

Herb-Crusted Rack of Lamb

Course: EntréesDifficulty: Easy

Quick and easy herb-crusted rack of lamb with sautéed shallots and pan sauce.

Ingredients

• 1 frenched rack of lamb

• For the Herb Crust

• 2 tablespoons Dijon mustard

• 1 teaspoon olive oil

• 1 teaspoon finely minced garlic

• 1 tablespoon fresh rosemary

• 1 teaspoon fresh thyme leaves

• 1 tablespoon cracked pepper

• 1 tablespoon coarse kosher salt

• For the Pan Sauce

• 2 medium shallots, sliced

• 1/4 cup dry red wine

• 1 clove chopped garlic

• 1 cup beef stock

• salt, pepper, Worcestershire sauce to taste

Directions

• Combine all ingredients for the herb crust until a thick paste is formed. Pat the lamb dry and then coat it in the herbed paste.
• Place in a roasting pan and bake at 450°F for 20-30 minutes until a thermometer inserted in the middle reads 145°F for medium doneness.
• Allow the meat to rest in the pan for 5-7 minutes before removing it to a plate. Put the pan over medium heat on the stove and add the sliced shallots. Cook until translucent, 3-5 minutes, then add the garlic and cook until fragrant, less than 1 minute.
• Deglaze the pan by adding the red wine and stirring briskly, scraping all the cooked bits off the bottom. Add the beef stock, salt, pepper, and Worchestershire sauce, and cook on medium heat until reduced by half, about 7-10 minutes.
• Slice the rack of lamb into ribs and serve with the sauce and shallots on the side or poured over top.