Rack of lamb with salted herbs and mustard
- Preparation 30 min
- Cooking 35 min
- Servings 2 to 3
- Freezing I do not suggest
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Three ingredients that I love : Quebec lamb, salted herbs and mustard. A simple recipe, but that does not leave its place. wine, a solid juice that will offer notes of cocoa, black fruits, licorice and violet.
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Sauce
- 2 cloves garlic, finely chopped
- Olive oil
- 1 cup white wine
- 1/3 cup Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 tablespoon honey
- 1/4 cup 15% country cream
- Salt and freshly ground pepper
Ingredients
- 1 rack of Quebec lamb
- 1 tablespoon Bas-du-Fleuve salted herbs
- 1 tablespoon Dijon mustard
- 1 tablespoon grain mustard
- 1 teaspoon olive oil
- Ground pepper
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Preparation
- In a small saucepan over medium heat, add the garlic and drizzle with some olive oil. Cook 2 to 3 minutes, stirring.
- Add the wine, mustard, thyme, honey, season with salt and pepper and mix. Bring to a boil, reduce heat to low and simmer for 2-3 minutes.
- Add the cream, mix and cook for 2 minutes to thicken. Keep warm.
- Preheat the oven to 400°F.
- Place the rack of lamb on a plate and set aside.
- In a bowl, put the salted herbs, mustard, olive oil, pepper and mix. Spread over the rack of lamb.
- In a non-stick skillet over medium high heat, add a good drizzle of olive oil and brown the meat on all sides, 8 to 10 minutes in total.
- Place in the oven and continue cooking for about 15 minutes or until the internal temperature is 130°F for medium rare.
- Place on a plate, cover with foil and let rest for 5 minutes before slicing.
Our sommeliers suggest
El Esteco Don David Reserve Syrah Vallée Calchaqui 2023
Valles Calchaquíes, Argentina
The El Esteco Don David Reserve Syrah is an aromatic, smooth red from Argentina. Syrah's natural pepper plays right along with the Dijon mustard and thyme, and the smoothness lets the cream and honey in the sauce do their thing without a fight. The salted herbs from the Bas-du-Fleuve add a little salty edge and take care of the rest. Dinner for a special occasion, basically.
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Gose-sur-Mer, 4.25%
Le Naufrageur
Salted herbs are basically salt and something green in a jar. A gose brewed with sea water starts from the same place, with its briny notes and its wheat. Its citrus goes after the mustard and the thyme in the crust, and its saltiness backs up the Québec lamb instead of softening it.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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