Rack of lamb with salted herbs and mustard

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 30 min
  • Cooking 35 min
  • Servings 2 to 3
  • Freezing I do not suggest



  • 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 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.