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Recipe Detail Page
Hastings House Oven-Roasted Rack of Lamb
Spring 2001
Lamb from Saltspring Island has a specially mild, sweet flavour. Hastings House uses the rack for this succulent dish. Make sure the butcher removes the chine bone and cleans the bones to make serving easier.
Serves 4
2 rack of lamb, about 1 lb (500 g) each
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) chopped garlic cloves
2 tbsp (25 mL) fresh rosemary, chopped
2 tbsp (25 mL) fresh thyme, chopped
Salt and freshly ground pepper
Mustard Sauce:
2 cups (500 mL) lamb or beef stock
1/4 cup (50 mL) red wine
2 tsp (10 mL) grainy mustard
1 tsp (5 mL) Dijon mustard
1/4 cup (50 mL) mixed chopped rosemary, thyme and parsley
Salt and freshly ground pepper
A few drops hot pepper sauce
A few drops Worcestershire sauce
1. Trim racks. Combine 2 tbsp (25 mL) oil with garlic and herbs and brush over racks. Season with salt and pepper. Marinate for 30 minutes.
2. In a pot, bring stock to boil and reduce until 1/2 cup (125 mL) remains. Add wine, mustards and herbs and bring to boil. Reduce heat to low and simmer for 20 minutes or until slightly thickened. Season with salt, pepper, hot pepper sauce and Worcestershire.
3. Preheat oven to 400°F (200°C). Add remaining oil to skillet and brown rack on both sides, about two minutes per side. Place in oven and bake for 15 to 25 minutes, depending on thickness, or until just pink inside.
4. Carve racks into chops and place four to a plate. Drizzle sauce around and serve with seasonal vegetables.
Serves 4
