In this recipe the loin is removed from the rack and cooked separately. The bones may be used to make stock, the recipe for which appears below. The mustard should be a good quality grain mustard such as the French Pommery mustard.
Ingredients:
1 lamb rack loin (the tube-like piece at the bottom of the rib rack).
1 shallot, chopped fine
1/4 cup grain mustard
1 Tbl. butter or 2 Tbl. heavy cream
1/4 tsp. chopped garlic
salt and pepper
brandy (optional)
Preparation:
• Preheat oven to 375. Cut loin from rib rack. Sprinkle with salt and pepper.
• Heat saute pan over medium heat and brown the loin evenly on all sides. Place in preheated oven for ten to fifteen minutes.
• After removing lamb from saute pan, deglaze the pan with a splash of brandy or water.
• Add shallot then mustard and garlic and stir for a minute or so.
• Add butter or heavy cream and mix for a few seconds. Remove from heat.
• When lamb is done, slice into medallions. Spread mustard sauce on a plate warmed in oven) and arrange the medallions on the sauce.
Serve with preferred accompaniments.
Lamb Stock
• In a 375 oven roast lamb bones from leg or rack (remove fat from rack), or use lamb shoulder bones, which we have available although they are not on the price list, for 1 hour or until browned.
• Drain fat.
• Add: 1 onion, 2 carrots, 3 ribs of celery, chopped, to bones and return to oven for 20 or 30 minutes.
• Place roasted bones and vegetables in a stock pot and cover with cold water. Deglaze the roasting pan with brandy and water and add to stock.
• Add 3 bay leaves and about 2 tsps. each: thyme, sage, and rosemary along with five or six whole peppercorns.
• Bring to a low boil and reduce to a simmer. Cook for at least one hour, longer is better.
• Strain. At this point the strained stock can be reduced further to acheive a demi-glaze base, or used as is.
This stock can be used in all of the above recipes, and it can be frozen for future use.
Haugen's Mountain Grown Lamb & Pelts
45995 Co Rd J, Center, CO 81125
(719) 754-2176
haugenlamb@gmail.com