Creative Culinary Solutions

Roasted Rack of Lamb with a Dijonnaise and Caramelized Onion Gravy

Name: Roasted Rack of Lamb with a Dijonnaise and Caramelized Onion Gravy
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 750 mL (3 cups) of prepared Clear Roast Beef Gravy Mix (Au Jus)10 rack of lambs235 mL (1 cup) of Dijon mustard30 mL (2 tbsp) of fine herbs125 mL (1/2 cups) of breadcrumbs15 mL (1 tbsp) of butter20 pearl onions65 mL (4-1/2 tbsp) of red onion, diced10 mL (2 tsp) of fresh thyme Salt and pepper to taste

Difficulty:	10/20
Yield serving:	10
Preparation time:	15 minutes
Cooking time:	50 minutes

Difficulty

10/20

Yield serving

Preparation time

15 minutes

Cooking time

50 minutes

Ingredients

750 mL (3 cups) of prepared Clear Roast Beef Gravy Mix (Au Jus)
10 rack of lambs
235 mL (1 cup) of Dijon mustard
30 mL (2 tbsp) of fine herbs
125 mL (1/2 cups) of breadcrumbs
15 mL (1 tbsp) of butter
20 pearl onions
65 mL (4-1/2 tbsp) of red onion, diced
10 mL (2 tsp) of fresh thyme
Salt and pepper to taste

Preparation

Prepare the clear roast beef gravy according to package directions.
Mix together 125 mL of the Dijon with the fine herbs and breadcrumbs and spread over the rack of lamb.
Sear the crusted lamb in butter and cook until medium-rare.
Add mustard and simmer 5 minutes.
Remove lamb and caramelize the onions using the same pan.
Deglaze the roasting pan with the red wine, add the fresh thyme, salt and pepper.
Add the Dijon gravy and simmer for 10 minutes.
Strain and serve with lamb rack. Garnish.