This tasty dish uses Dijon mustard and fresh tarragon for a delicious yet subtle flavoring to complement the lamb.
Use local lamb when you can find it/afford it. I paid double the price over New Zealand lamb this time. I wanted to impress, so it was worth it.
Mustard Crusted Rack of Lamb with Tarragon Cream Sauce
- 2 Racks of Lamb – Frenched
- 3 tbs Maille Dijon Mustard or similar
- Bread Crumb Mixture
- 1 cup Plain Bread Crumbs
- 1 tbsp Garlic minced
- 1 tbsp Chopped Fresh Parsley
- 1 tbsp Chopped Fresh Tarragon
- 1 Tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive Oil
- Tarragon Cream Sauce
- 1 Shallot diced
- 1 tbsp Garlic Minced
- 1/2 Cup White Wine
- 1/2 Cup Heavy Cream
- 1 tbsp Maille Dijon Mustard or similar
- 1 tbsp Chopped Fresh Tarragon
- 1 tbsp chopped Fresh Parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
Takes ,
serves 4.
- Salt and pepper the lamb and sear in a hot pan with olive oil on all sides.
Place on a baking tray. Lay the rack rib side down and spread mustard on the outside. Cover with bread crumb mixture. bake in oven at 350 for 15-20 minutes. Cover bread crumbs with foil if the start to brown too early. - Sauce
Saute shallots for one minute, add garlic and cook until golden. Quickly add white wine before the garlic turns brown. Reduce by one-quarter. Add heavy cream, mustard and let thicken. When thickened, add salt and pepper to taste. Remove from heat and add tarragon and parsley. Ladle over the lamb and serve.
Sear lamb.
Place on tray.
Cover with mustard.
Cover with bread crumb mixture
Cook, make sauce and serve.
