Well this was my first time cooking a rack of lamb…
I wasn’t really sure about how to actually cook it but I knew I was going to use the pan to oven method, as this is the fastest. But not only speed is king here, also by searing the meat on all sides before shoving it in the oven, you create a protective layer for those delicious juices. So just take your rack, add salt, pepper and drizzle with olive oil then sear the meat on high heat. Somewhat of a thin brown crust forms on the exterior keeping moisture inside. Now all you have to do is to put it in the oven for 10 to 14 minutes and it’s done. Always remember to rest the meat for about 5 minutes before you serve.
This time, while resting it, I decided to smear Dijon mustard on and cover it with finely chopped chives. Do this while the meat is still hot so the mustard flavor gets absorbed. This way you end up with a juicy pink lamb chop, covered with salty and slightly acidic Dijon mustard and a light, fresh onion flavor. It looks perfect taking into account the color combination and taste is perfect as the lamb works great with mustard and fresh chives. Look and feel determines the greatness of every dish and this is it.
Now you have a perfectly cooked piece of meat, which screams for a flawless partner. I actually wasn’t sure of what to pair this dish with, but then it hit me! Golden brown potatoes flavored with garlic and rosemary, the perfect companion. Just par boil your potatoes ¾ through and then throw them in the pan with butter, garlic and rosemary. Cook until golden brown and serve. This side really screams flavor! Try and be amazed!
Mustard and Chives Rack of Lamb just for you!
- Rack of lamb
- Dijon mustard
- Baby potatoes
- Split the rack of lamb so that you will be left with two or three ribs per rack
- Add salt, pepper and drizzle with olive oil
- Sear the lamb on all sides
- Put in the oven at 360ºF for 10 to 14 minutes depending on how you want it cooked
- Tale out, smear Dijon mustard on and cover with chives.
- Boil potatoes until ¾ done
- Add butter, rosemary and garlic in a frying pan
- Add the potatoes and colour them until golden brown