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Under 30 Minutes

Under 30 Minutes

Rack of Lamb with Mustard Sauce

Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.

  • prep: 15 mins
    total time: 30 mins
  • servings: 2

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Ingredients

  • 1 rack of lamb (8 ribs), frenched
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon vegetable oil
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon pomegranate molasses

Directions

  1. Step 1

    Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.

  2. Step 2

    Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.

  3. Step 3

    Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.

Source
Martha Stewart Living, February 2012

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Reviews (2)

  • pamelan 24 Feb, 2014

    Made this for Sunday evening supper with friends, it was fabulous! Flavors were wonderful and the perfect compliment to the lamb.

  • Floribunda 17 Feb, 2014

    A fabulous, quick + easy preparation for Lamb! For newer cooks, trust and follow the instructions; 6 minutes is the perfect time for searing the lamb to a nice golden brown at a medium-high heat setting. The lamb turned out medium which was fine. For rare lamb, reduce the oven time by 4 minutes. I served mine on a bed of mixed greens and sliced pan-fried Polenta, all drizzled with the glaze to which I added 1/4c. HP Sauce, 3tbs ginger chutney + 2 tbsp. corn syrup. Delicious! *****