Roasted Rack of Lamb with Rosemary-Dijon Sauce

Automne 2011
food and drink

BY: Monda Rosenberg

An incredibly easy red wine sauce peppered with fresh rosemary lends elegance to roasted lamb. No wonder it’s Westover Inn’s signature dish. Buy the best Ontario lamb you can find and have your butcher French the bones and cut away the meat and fat from the tips. Don’t be shy with the rosemary.

2 racks of lamb, frenched and trimmed, about 1½ lbs (750 g) total
Canola oil
Coarse salt and crushed black pepper
3 long sprigs of fresh rosemary
½ cup (125 mL) red wine
2 cups (500 mL) beef broth or stock, preferably low-sodium
2 tbsp (30 mL) Dijon

1 Generously rub lamb and bones with oil. Sprinkle lamb with salt and pepper; rub into the meat. Remove leaves from the rosemary sprigs and finely chop (you’ll need about 4 tsp/ 20 mL). Sprinkle each rack with about 1 tsp (5 mL), saving the remaining for the sauce. Let sit at room temperature for about a half hour or covered in the refrigerator for up to a day.

2 When ready to cook, preheat oven to 450°F (230°C).

3 Lightly oil a baking pan with shallow sides that is large enough to hold both racks. Heat a wide heavy-bottom skillet over medium-high heat, then generously coat bottom with oil. Add lamb and cook until lightly browned on all sides. Reduce heat if it starts to smoke.

4 Transfer racks to the baking pan, placing bone-side down. Roast until an instant-read thermometer inserted into centre of meat registers 135°F (57°C) for medium-rare, a total of 12 to 20 minutes depending on thickness of lamb.

5 To make the sauce while the lamb roasts, return skillet to medium-high heat. Add wine and scrape up all the brown bits from the pan bottom. Then add broth and 2 tsp (10 mL) chopped rosemary. Boil gently, uncovered, to reduce liquid and concentrate flavour. When reduced to about 1 cup (250 mL) after about 10 minutes, whisk in the Dijon. Remove from the heat.

6 When lamb is cooked, remove to a cutting board. Loosely cover with foil and let sit 5 minutes before slicing into individual chops and placing on serving plates. Rest them on a mound of Asiago Mashed Potatoes (see recipe) and spoon rosemary-Dijon sauce overtop. Excellent with steamed green beans.

Serves 4

What to Serve