So, Adam and I recently made a budget. I mean, we’d had one before, but that was slightly more ‘okay, how much can we set aside on this contract to get through the couple months off while Adam finds the next contract?” This one is a ‘hurrah, we both have full-time permanent positions!’ It feels so very grown-up. Except, you know, who let us get to grown-up status? Obviously an error somewhere 🙂 But any rate, we were coming in fairly far under-budget on groceries so I decided that now was the time to try the last main entrée recipe I had in the queue – a rack of lamb recipe.
2 racks of lamb with 6 cutlets each == 3 cutlets / serving == 4 servings total
1 rack == ~1lb of meat. $22/lb of lamb rack at Wegmans.
You see why I waited until a month with ‘excess’ grocery money.
That said, if you’ve got someone to impress and have the cash to burn, this is the recipe to do it with. Holy [expletive] was this tender and tasty and oh my god my brain is seizing in happy memory so I have no words.
The meat portion of the recipe was excellent; the roast vegetables not as much. The vegetables (12 garlic cloves, carrots, red bell pepper, red onion, zucchini, and asparagus) weren’t bad per see. They just weren’t great which was disappointing in contrast to the mustard encrusted lamb. I think the vegetables would have benefited from a higher roasting temperature or longer time. But then the lamb would have either overcooked or been lukewarm at the table. And it should be served either piping hot or refrigerator-chilled cold. So, this lamb recipe I give to you will be pair with what I should have made instead – roasted asparagus.
Rack of Lamb with Mustard Crust and Roasted Asparagus
Recipe count: 18 left; Section: Pork & Lamb main entrées: 0 left
- 3 tbsp olive oil, divided
- ½ brown onion, very finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp seeded mustard
- 1 egg yolk
- 2 lamb racks, each with 6 cutlets, trimmed
- 1 bunch asparagus, woody ends trimmed
- pinch of kosher salt
- fresh black pepper
- 1 tbsp balsamic vinegar
- In a small, heavy-bottomed sauce pan, heat 1 tbsp of the olive oil over medium heat. When hot, add the onion and garlic; cook for 2 minutes, or until softened. Remove from heat and allow to cool slightly. Combine with the breadcrumbs, sage, mustard, and egg yolk; season with salt.
- Spread the mustard mixture across the rack of lamb to form a thick crust. Refrigerate until ready to use.
- Preheat oven to 400°F.
- Spread the asparagus in a single layer on a baking sheet. Add 1 tbsp of olive oil, a pinch of salt, and pepper. Gently toss with your hands and then return to a single layer.
- Transfer lamb to a roasting pan. Place lamb and asparagus into the oven. Start checking the asparagus for doneness at 10 minutes, lamb at 25 minutes. The asparagus should be cooked through and tender, but not wilting. The lamb is done when the internal temperature (use an instant read thermometer) reaches 140°F (for medium-rare) to 160°F (for medium). Alternatively, start the lamb before the asparagus and add the asparagus in the middle to try and time both being done simultaneously.
- When done, remove the lamb and transfer to a resting rack. Heat the pan juices, balsamic vinegar, remaining 1 tbsp olive oil, and a pinch of salt on the stove to form a sauce. Slice the lamb and serve with the asparagus and sauce.