Creative Culinary Solutions

Roasted Rack of Lamb with a Dijonnaise and Caramelized Onion Gravy

Difficulty: 10/20
Yield serving: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
Roasted Rack of Lamb

Difficulty

10/20

Yield serving

10

Preparation time

15 minutes

Cooking time

15 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.

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

FacebookTwitterLinkedIn
Print this recipe
()

|