Try this Rack of Lamb with Mustard Shallot Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400F; In a medium skillet, heat 1 tablespoon of the oil until shimmering.
Season the lamb with salt and pepper.
Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes.
Turn the lamb fat side up and cook for 2 minutes longer.
Transfer the skillet to the oven and roast the rack for about 2 minutes, until an instant-read thermometer inserted in the center of the meat registers 125F; for medium rare.
Transfer the lamb to a carving board and let it rest for 10 minutes.
Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes.
Add the wine and simmer until reduced by half, about 2 minutes.
Add the stock and bring to a simmer.
Remove the skillet from the heat. Stir in the whole grain and Dijon Mustards and the thyme.
Season the sauce with salt and pepper.
Carve the lamb into chops and arrange on warm plates. Spoon the sauce over the lamb and serve.
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Serving Size: 1 Serving (1228g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 181 | ||
Calories from Fat: 163 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 14237.5mg | 491 % | |
Potassium 57.6mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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