Mustard Covered Rack of Lamb
As delicious and decadent as a rack of lamb already is, there are ways to make it even better. As good as lamb is all on its own, it can easily be augmented with some adventurous seasoning or a new way of cooking - in this case, it'll be by covering it in a mustard sauce. What may sound like an unusual flavor combination is actually one of the most delectable meals you can eat, even for those who don't particularly enjoy mustard on their other foods.
How do you make this sumptuous lamb dish? What are you going to need to try it? We'll answer these and other important questions as we take a look at a recipe for an amazing mustard covered rack of lamb.
What You'll Need For This Recipe
In order to cook your own mustard covered rack of lamb, you'll first need to gather a few ingredients and supplies. Though a bit out of the wheelhouse for most casual cooks, you'll quickly find it's well worth it to experiment from time to time after you've tasted the end result.
- Charcoal or propane grill.
- Chunk charcoal or propane tank.
- Plastic wrap.
- Aluminum foil.
- Digital read thermometer.
- Baking tray or other large container.
- Dijon mustard.
- Worcestershire sauce.
- 1 shallot.
- Good quality white wine.
- Fresh sage leaves (half a dozen or so).
- Fresh thyme.
- Sea salt.
- Freshly ground black pepper.
- Rack of lamb (8 ribs per rack, recipe meant for two racks).
Once you've gotten your supplies together, you can begin cooking.
Step 1: Trim the Lamb
First, trim off any excess fat on your ribs if that hasn't been done for you already by the butcher. Leave any fat that's attached to the meat, but any globs hanging off it can go.
Step 2: Season the Lamb
Next, combine a third of a cup of Dijon mustard, a finely diced shallot, two teaspoons of Worcestershire sauce and your favorite white wine, six chopped sage leaves (only chop herbs once through or you risk bruising them), a teaspoon of fresh chopped thyme, a teaspoon and a half of sea salt, and a teaspoon of black pepper together, stirring until fully combined.
Place your rack into a large baking tray, then pour the mixture over the lamb, turning it to thoroughly coat all sides. Cover securely with plastic wrap and let it marinate in the fridge for at least six hours and up to a full day.
Step 3: Light the Grill
Half an hour before you're ready to cook, take your lamb out of the refrigerator and let it sit out and room temperature to warm up. Letting your meat warm before you put it on the heat ensures it cooks more evenly and quicker, meaning you lose less moisture in the finished product and have less of a risk of overcooking the lamb.
As you wait, make the most out of your time and get the grill set up. For this recipe, you'll need to make a space for indirect cooking. This will take a different form depending on the type of grill you use to cook this recipe, but follows the same logic either way.
For a charcoal grill, you'll only need to add charcoal to one side of the grill. This means that, while the entire grill will be hot, only one side will actually be exposed to the heat of the coals. The same principle applies for propane grills, where you should leave one side of the grill off or low while the other side is turned to high, keeping the whole grill hot while making a space on one side that's less intense.
Step 4: Grill the Lamb
Once both your meat and the grill have had a chance to warm up for a while, you'll be ready to cook. Take your ribs out to the grill and lay them directly onto the grates, searing for about three minutes on each side until a dark crust is formed. It might be a bit darker than you'd normally expect after searing meat, but don't panic. It's supposed to be that way.
Once you've seared each side of your rack, move the lamb off of direct heat into the area you made earlier with no coals. Let the meat cook there indirectly for about 15 minutes on each side, or until it reaches an internal temperature of 135 degrees Fahrenheit.
Step 5: Rest the Lamb
After your meat has hit the appropriate temperature, remove it from the heat and place it onto a cutting board or plate. Tent loosely with aluminum foil, then leave it to rest for at least ten minutes. By resting the meat, you allow it a chance to relax and fully finish cooking, raising the temperature by about 5 degrees until it hits a perfect 140 degrees Fahrenheit. The end result is a more tender, flavorful piece of meat.
Step 6: Serve the Lamb
After giving your meat a chance to rest, it's finally time to eat. The best thing about a rack of lamb is that it's already pre-portioned for you and your guests, with each bone acting as a guide for your knife. Serve it up alongside some simple sides like herb roasted potatoes or fresh vegetables and you'll have a delicious lunch people will be talking about for ages.
Now you've got the skills to make a delicious mustard covered rack of lamb. While the name might inspire doubt in the minds of those who have never tried this flavor combination before, one bite is all it takes to make a believer.
How did you like the recipe? Any tips on cooking lamb you want to share? Leave a comment below and tell us, and remember to share with a friend who might be doubting the taste sensation of mustard and lamb.
Frequently Asked Questions
What is Rack of Lamb?
Rack of lamb is cut from the rib cage of the lamb and consists of the rib chops all connected together. There are usually eight ribs to a rack. A crown roast can be formed by tying two racks together and interlacing the ribs together at the top.
How Much Rack of Lamb Do You Need Per Person?
You should assume that each person will eat about two ribs. Since there are usually eight ribs on each rack of lamb, there will be approximately four servings per rack. If you are serving the ribs as an appetizer, each person should only need one rib.
Should You French a Rack of Lamb?
Frenching a rack of lamb means removing all of the meat from the bones. This not only makes the rack look more presentable, but it prevents the meat on the bones from browning or burning before the rib meat cooks. If you don’t feel comfortable frenching a rack of lamb, you can ask your butcher to trim it for you.
How Long Do You Grill Rack of Lamb?
Rack of lamb should be seared, bone side down, before cooking over indirect medium heat on the grill. It should take about 15 minutes for the ribs to reach 145 degrees F, the ideal medium rare temperature for lamb.
How Do You Serve Rack of Lamb?
Rack of lamb is very impressive when brought out to the table as a full rack. It is very easy to cut in between the ribs and serve each person with one or two ribs.