Rack of Lamb

If you usually serve leg of lamb, this cut of lamb was quite different and refreshing.  Although be advised a frenched rack of lamb can be very expensive.  We were able to get it from a local butcher.

6 racks of lamb, frenched and white fat scraped off
6T of EVOO
3/4 cup Dijon mustard
3 tsp sea salt
3 tsp fresh ground black pepper
3 tsp fresh thyme, chopped
3 tsp fresh rosemary, chopped
3 tsp fresh sage chopped
3T fresh flat parsley, chopped
4 cloves of garlic, minced
1 cup dry white wine
2 cups beef stock
1T unsalted butter

Mix fresh herbs and salt and pepper and garlic in food processor and mix until chopped and well blended. 
Brush mustard on the meatier side of the lamb.  Coat with herb mixture. 
Coat bottom of pan with 1/2 of olive oil and heat.  Put lamb in seasoned side down and sear.

Preheat oven to 350 degrees.


Remove lamb from pan and place, seasoned side down, into roasting pan.  When all lamb has been seared and are in roasting pan(s), place in oven and bake until thermometer reaches 130 degrees.  Remove at 130 degrees and cover with foil to rest.
 
In the meantime, scrape the bits off the bottom of the searing pan and put in sauce pan and mix with dry white wine, beef stock, garlic and butter.  Stir together and season with salt and pepper.  
Cook until reduced by 1/2. 
 
©Loretta Paganini