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Add a photoThis tasty dish uses Dijon mustard and fresh tarragon for a delicious yet subtle flavoring to complement the lamb.
Use local lamb when you can find it/afford it. I paid double the price over New Zealand lamb this time. I wanted to impress, so it was worth it.
Ingredientes
- 2 Racks of Lamb – Frenched
- 3 tbs Maille Dijon Mustard or similar
- Bread Crumb Mixture
- 1 cup Plain Bread Crumbs
- 1 tbsp Garlic minced
- 1 tbsp Chopped Fresh Parsley
- 1 tbsp Chopped Fresh Tarragon
- 1 Tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive Oil
- Tarragon Cream Sauce
- 1 Shallot diced
- 1 tbsp Garlic Minced
- 1/2 Cup White Wine
- 1/2 Cup Heavy Cream
- 1 tbsp Maille Dijon Mustard or similar
- 1 tbsp Chopped Fresh Tarragon
- 1 tbsp chopped Fresh Parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
Direcciones
- Salt and pepper the lamb and sear in a hot pan with olive oil on all sides.
- Place on a baking tray. Lay the rack rib side down and spread mustard on the outside. Cover with bread crumb mixture. bake in oven at 350 for 15-20 minutes. Cover breadcrumbs with foil if they start to brown too early.
- Sauce
- Saute shallots for one minute, add garlic and cook until golden. Quickly add white wine before the garlic turns brown. Reduce by one-quarter. Add heavy cream, mustard and let thicken. When thickened, add salt and pepper to taste. Remove from heat and add tarragon and parsley. Ladle over the lamb and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 124 | 48% |
| Total Fat 14.08g | 18% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1080mg | 45% |
| Potassium 196mg | 6% |
| Total Carbs 23.92g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.16g | 1% |
| Protein 4.77g | 8% |
