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Grain Mustrad Crusted Lamb Rib with Rosemary Demi Glace

Print Recipe
Prep Time 30 minutes
Cook Time 29 minutes
Resting 6 minutes
Course Main Course
Cuisine Jewish
Servings 4 people

Ingredients
  

  • 2 large Lamb racks Can substitute lamb loins
  • Kosher salt and fresh ground pepper
  • 1/4 cup whole grain mustard Substitute Dijon or equivalent if needed.
  • 1/4 cup chopped fresh parsley and rosemary
  • olive oil for cooking
  • 2 Tbsp chopped shallot
  • 2 Tbsp fresh Rosemary sprigs
  • 2 ounce port wine or red wine
  • 2 Cups lamb and/or beef stock See note below
  • Potato latkes and apple sauce
  • 1 bunch Asparagus (about 20 stems
  • 4 each long chives

Instructions
 

  • Carefully remove the bones from the rack of lamb. Use the bones to make and/or fortify a stock.
  • Lightly salt and pepper the lamb.
  • Heat olive oil in a saute pan. Sear lamb on both sides. When it is nicely browned on both sides, place on a flat baking pan. spread a thin coat of mustard over the top of the lam. Then cover with fresh herbs.
  • Before making the lamb, make the sauce: Saute shallots in a little bit of oil until slightly browned. Add rosemary and wine. Reduce by 1/2.
  • Add in the stock and reduce by half or more. The sauce should coat the back of a spoon. If you run your finger across the spoon, it will leave a space where your finger went through. That is when you know it is thick enough.
  • Make the asparagus bundles: trim the bottoms of the asparagus and boil in salted water until vibrant green and al dente. Blanch the chives in the same water just until pliable. make bundles of 5 or 6 pieces of asparagus and tie in bundles with the chives. Reheat at service time.
  • Put lamb in a preheated 400 degree oven 10 to 15 minutes. Check temperature with a meat thermometer. It should be around 125 degrees.
  • Allow lamb to sit 5 to 10 minutes before cutting. Otherwise it will bleed out and continue to over cook when you cut it.
  • Slice the lamb and serve with a starch and vegetable. For our passover meal, we recommend Sweet Potato Latkes and asparagus bundles. Top with sauce and garnish with fresh herbs.

Notes

We use rack of lamb here because the shape and size of the eye of the meat tends to be consistent all the way through. You could use lamb loin, but they tend to taper toward the ends which makes for an inconsistently cooked product. Plus, the cuts aren't uniform in shape and size.
Another reason for using the rack is that you can use the bones to make stock. Roast them separately, put in a deep pot with mirepoix vegetables, peppercorns, garlic, bay leaf, parsley stems, and water. Lamb stock, generally doesn't get as thick as beef or veal stock. So, we would recommend using a mixture of stocks when you make the sauce. The lamb stock will add flavor. The beef or veal stock will give body.
Keyword Mustard Crust, lamb, Rosemary, Demi Glace, Sweet Potato, Latke, Apple Sauce, Asparagus, bundles