Rack of lamb, roasted in honey-mustard sauce

Servings: 4 Cooking time: 35-45 minutes

Lamb, the recipe of which is given below -this festive French dish. It is prepared for the New Year and Christmas, as well as Independence Day. To prepare the meat rack of lamb layer is processed in a special way, so that it can be cut into individual ribs layer with a piece of meat and bone clean, for which holding hands while eating. These bones at the time of baking can be wrapped with foil to prevent charring.

Mutton refers to dietary products, andlamb - it is also very soft meat. The tenderness of meat is complemented by a crisp breading of biscuits, spices and cheese. The piquancy of the dish gives the combination of honey and Dijon mustard (Dijon if not quite fit the usual fresh mustard).

Ingredients for a "rack of lamb, roasted in honey-mustard sauce":

  • 600g lamb ribs on the dorsal part (loin);
  • 1 tbsp. spoon vegetable oil for frying;
  • salt and pepper - to taste.

For breading:

  • 1 cup fresh mint leaves;
  • 2 chopped cloves of garlic;
  • 2 tbsp. olive oil;
  • half a cup of white breadcrumbs;
  • salt and freshly ground black pepper - to taste;
  • 1 pinch cayenne pepper;
  • Article 1.5. spoon grated cheese.

For smearing:

  • 2-3 tbsp. mustard spoons;
  • 2 h. Spoon of honey.

For the sauce:

  • 2 tbsp. olive oil;
  • 2 teaspoons of apple cider vinegar.;
  • 2 hours honey.;
  • 1 h. Spoon of mustard;
  • a pinch of salt and freshly ground black pepper.

Recipe "rack of lamb, roasted in honey-mustard sauce":

rack of lamb recipe
Throw mint leaves in a pot of boiling water for 10 seconds. Remove them with a slotted spoon, transfer to a bowl of ice water; hold them there for 30 seconds, remove and wring it out well.

rack of lamb recipe
Fold in the bowl of a blender blanched mint,garlic, olive oil, bread crumbs, salt, black and cayenne pepper. Mix all of 20 seconds to 30 seconds, until a homogeneous mass of crumbly.

rack of lamb recipe
Transfer the mixture from the blender into a large bowl; add the finely grated cheese, stir and set aside.

rack of lamb recipe
In a small bowl, mix 2 spoonfuls (about? Cup) of mustard and 2 teaspoons of honey and set aside.

rack of lamb recipe
To prepare the sauce, take a smalljar with lid. Add the jar all the ingredients for the sauce: olive oil, apple cider vinegar, 2 teaspoons of honey, 1 teaspoon mustard, salt and black pepper. Close the lid and jar, shake it vigorously until all ingredients are mixed (approximately 30 seconds). Set aside the sauce until it aside.

rack of lamb recipe
Now we take up the loin. Make shallow cuts between each rib bone formation, the meat is roasted evenly.

rack of lamb recipe
Sprinkle meat with salt and black pepper on both sides. Heat a frying pan over high heat, add the vegetable oil. Fry the lamb rib layer 2 to 3 minutes on each side.

rack of lamb recipe
Now Transfer brisket in the pan, the laid foil. Carefully lubricate the edges of mustard-honey mixture on each side.

rack of lamb recipe
Top generously sprinkle with a mixture of bread - on top and on the sides of each side of the meat layer.

rack of lamb recipe
Bake in a preheated to 200 oC oven on the middle shelf until golden brown (about 20 minutes).

rack of lamb recipe
Remove the rack of lamb from the oven and allow it to "rest" for 10 minutes before serving. Serve rack of lamb, cut it into individual ribs and watering honey-mustard sauce.
Bon Appetit!

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