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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:
  • Total Time:
  • Servings: 2

Source: Martha Stewart Living, February 2012


  • 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


  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. 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. 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.


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