A lamb rack recipe in collaboration with Tasty, Easy Lamb.
Regular readers will know that I have been doing quite a bit of travelling over these last few months. I’ve been wined and dined in Aberdeen, Scotland, explored some of the finest bistros Paris has to offer, spent a fantastic few days trekking and dining in Lake Garda, Italy, and, more recently, we’ve just come back from a rather fantastic holiday to Costa Brava, Spain.
So much good food! It’s nice to be back in my kitchen though, experimenting with recipes. This particular recipe was created inspired by a meal I ate for lunch one day at a little Italian cafe nestled down a narrow lane.
The original dish I ate was a slow roasted rack of lamb chops served with a mustard cream sauce on a giant cheese stuffed gnocchi. I have no idea how they made this giant gnocchi, and the cheese that was in it was made in small batches by a local elderly Italian farmer and it didn’t even have a name. To simplify, I’ve used ready made gnocchi you can get in the supermarket – ready in just a few minutes.
For this recipe, I’ve used French-style lamb loin racks prepared by my local butcher. French rack of lambs tend to be on the pricey side though, so if you’re looking for something a bit more budget (and time) friendly use lamb chops or lamb cutlets instead and cook quickly in a skillet instead of slow roasting.
I like my lamb slow roasted over hours. It results in a tender, mouth watering, fall off the bone meat, but for those of you who prefer a more medium-rare lamb simply roast your racks of lamb at a higher temperature for just 20-25 minutes, covering with foil after 15 minutes so it doesn’t brown too much. I’d invest in a digital meat thermometer too, to take the guesswork out of cooking meat, and you’ll know when it’s at the ideal temperature.
This creamy mustard tarragon sauce, I tell you, is something else too. Absolutely delicious! You don’t need a lot of it as it’s quite rich, but it really does transform this meal into something dinner-party worthy. Simply deglaze the pan with a bit of cognac, stir in some whole grain mustard, double cream and a sprinkling of freshly snipped tarragon leaves. Gorgeous!
The garnishes, as simple as they are, really work well with this dish too. Just a few walnut halves, arranged sitting in the sauce, a little sprinkling of pomegranate seeds for that sweet and sharp bite and a few cress leaves. My original meal had a little sprig of lamb’s lettuce as a garnish, which I couldn’t source here in Shetland, so I used some pretty purple lettuce from my veg box to decorate.
All in all a rather fantastic (mother-in-law approved!) recipe. For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.
Slow Roasted Rack of Lamb with a Creamy Mustard Tarragon Sauce
Ingredients
for the slow roasted lamb
- 2 8-rib French racks of lamb
- 1 tbsp sunflower oil to sear
- 1 tsp fennel seeds
- 1 large garlic clove crushed
- 50 ml water
for the creamy mustard sauce
- 1 tbsp cognac
- 2 tsp wholegrain mustard
- 180 ml double cream
- 2 tbsp fresh tarragon leaves finely chopped
- sea salt to taste
- freshly ground black pepper to taste
to serve
- 500 grams ready made gnocchi cooked according to packet instructions
- pomegranate seeds to garnish
- cress leaves to garnish
- 8 walnut halves to garnish
- 4 sprigs salad leaves to garnish
Instructions
- Preheat oven to 120 °C/ 250 °F/ Gas Mark 1.
- Heat a large skillet pan for a few minutes so it gets very hot. Add the sunflower oil and sear the lamb racks on both sides but not the ends, until they are browned.
- Place the lamb in a roasting tin and drizzle with the olive oil. Sprinkle with the fennel seeds and the garlic. Pour the water around the meat and cover the roasting tin tightly with aluminium foil.
- Slow roast in the centre of the oven for 2-3 hours, depending on the size and thickness of your lamb racks.
- Transfer the lamb to a serving platter and let stand, covered, for 10 minutes. Deglaze the roasting tin with the cognac, scraping up any delicious bits stuck to the bottom.
- Add the wholegrain mustard and remove the pan from the heat. Stir in the double cream and gently reheat until warmed through. Stir through the tarragon and season well to taste.
- To serve, spoon a small circle of mustard sauce in the centre of a plate. Top with the freshly cooked gnocchi and arrange a few sliced lamb chops on the side. Garnish with pomegranate seeds, walnut halves, cress leaves and a small piece of salad.
Notes
OTHER LAMB RECIPES YOU MIGHT LIKE
Rack of Lamb in a Parsley Crust
Rack of Lamb with Anchovies and Garlic
Spicy Lamb Pizza with Feta, Rocket & a Yogurt Drizzle
BBQ Lamb Leg Steaks in a Herb Marinade
Leftover Roast Lamb & Mint Sausage Rolls
Quick & Easy BBQ Lamb Skewers
BBQ Lamb Leg Steaks with Harissa & Mint
15-Minute One-Pan Lamb & Quinoa Midweek Supper
Street Food: Brazilian-Style Lamb Kibe
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Mediterranean-inspired BBQ Koftas, Couscous Salad & Baharat Yogurt Dip
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
SHOP THIS POST
SuperFast Thermapen 4 Digital Thermometer
Ready Made Potato Gnocchi
Courvoisier VSOP Fine Cognac Brandy
Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Margaret Gallagher says
Time to make a feast for my family – perfect EASTER treat
Diana says
This sauce sounds amazing! I really need to try it. Such a gorgeous dish thanks for sharing the recipe.
Jane says
Oh boy, that looks totally amazing Elizabeth! Great job, my stomach is growling & everything!!!
Jane x
Sheila says
I have always loved creamy mustard tarragon sauce. It dramatically jazzes up your food by simply putting a small amount. It is so rich and delicious. Thank you for sharing this wonderful recipe. We’re definitely having soon.
Leo T. Ly says
My wife loves to have lamb. This recipe will definitely make me look good and like a real chef. Hopefully, I can get a good rack of lamb at the supermarket.
Louise says
I love lamb and I love tarragon going to check this recipe out for definite
Narelle says
Wow, how different! It looks incredible & I will definitely give this a go.
Chef Mireille says
that sauce sounds amazing – must really make the dish
fashionmommy says
Tarragon Mustard! Oh my! We don’t usually eat a lot of lamb, but the mustard may just have swung it for me.
Stephanie Usher says
Whenever I cook a “treat”, I always pick Lamb, this sounds lovely! xxx
ohmummymia says
I need to say I’ve never tried a lamb. Yours looks delicious so maybe I could try a bite 🙂 I know that my husband would love that dish
prasanna hede says
Thats an amazing recipe. I too prepare a similar seafood recipe . The clicks are amazing!
peter @Feed Your Soul Too says
Love the look of this rack of lamb. Perfect browning and the sauce looks delicious.
Erin F says
Oh wow, words cant describe how amazing this looks!! I have only had rack of lamb once, and that was in culinary school. I should totally make it again!
Elyse Silver says
Oh wow, this looks absolutely incredibly yummy! I need this in my belly. Going to ask the man if he fancies this at the weekend. Thanks for such a great recipe. x
Jess says
I am intrigued by the pomegranate on gnocchi. I bet that breaks it up really nicely. Will have to try!
Rebecca @ Strength and Sunshine says
That creamy mustard tarragon sauce sounds fab!
Angela Ricardo Bethea says
Hubby and I enjoy a good rack of lamb. So tasty and when cooked right, very juicy! I love this!!!
Khushboo says
This looks like the perfect dish for a dinner date with my boyfriend. He loves lamb and he will love that creamy sauce, too 🙂