Rack of lamb with salted herbs and mustard

Name: Rack of lamb with salted herbs and mustard
Prep time: 30 min
Cook time: 35 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 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; 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

In collaboration
with Vins de l'état de Washington

Rack of lamb with salted herbs and mustard

Preparation 30 min
Cooking 35 min
Servings 2 to 3
Freezing I do not suggest

Three ingredients that I love : Quebec lamb, salted herbs and mustard. A simple recipe, but that does not leave its place. In addition, in collaboration with the wines of Washington State, we suggest that you accompany this rack of lamb with Hedges C.M.S. 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

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.

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Domaine du Peizon Crozes-Hermitage 2020

Rhône, France

Produced by the Peizo estate, this very beautiful Crozes-Hermitage is characterized by aromas of blackberry, blueberry, cherry, raspberries, and spices such as pepper and cinnamon. Long in the mouth, dry, with a moderately full -bodied body, it is the ideal wine on grilled meat or a square of lamb. Stunning! See the product

Gose-sur-Mer, 4.25%

Le Naufrageur

A tart and salty white wheat beer, this gose has been brewed with Gaspesian sea water. It will offer you iodine, citrus, apricot and wheat notes. The salty and iodine notes of the beer will remind you of the salty herbs used in the recipe while the lemon and orange notes will go well with the mustard and thyme sauce. The salinity of the beer is a perfect complement to the character of the Quebec lamb. The cereal notes of the beer will support the honeyed notes of the recipe. Les Bas du Fleuve reunited with Gaspésie! See the product

*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!