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This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: AlanLeonetti@q.com
- 1 rack of lamb (fat cap removed, frenched)
- 4 tablespoons extra virgin olive oil
- 1⁄2 cup Dijon mustard
- salt & freshly ground black pepper
- 1 tablespoon fresh thyme leave (chopped)
- 1 tablespoon fresh rosemary leaf (chopped)
- 1 tablespoon fresh sage leaf (chopped)
- 1 tablespoon fresh parsley leaves (chopped)
- 10 garlic cloves (peeled and sliced in half)
- 1⁄2 cup dry white wine (you may use red wine)
- 1 cup lamb stock or 1 cup veal stock or 1 cup chicken stock
- 1 tablespoon unsalted butter
- In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
- Remove and allow to rest 5 minutes.
- Brush the mustard onto both sides of the seared lamb.
- Season with salt and pepper.
- Mix all of the herbs together.
- Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
- In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
- Preheat oven to 350 degrees.
- Cook in the oven 15 to 20 minutes or until medium-rare.
- When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat.
- Remove the garlic and set aside.
- Discard all the fat.
- Add the white wine and the stock and reduce by half.
- Place the roasted garlic in a blender or food processor.
- Add the reduced stock and wine mixture and puree until smooth.
- Add the tablespoon of butter and pulse to incorporate.
- Season well with salt and freshly ground pepper.
- For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.