Herb Mustard Glaze for Rack of Lamb
Herb Mustard Glaze for Rack of Lamb from Southern Living 1981 Annual Recipes Cookbook
I initially had this served by my Mom back when they lived in Pittsburgh in the early 80's --it has been a family favorite and even though I have tried many other recipes we always come back to this one--yummy!!
1/2 cup prepared mustard (we always use Guldens for this)
2 tablespoons soy sauce
1 clove garlic -- minced
1 teaspoon dried whole rosemary -- crushed (or I used 1 T fresh)
1/4 teaspoon ground ginger
1 egg
2 tablespoons olive oil
5 pounds racks of lamb (2 or 3 - 2 1/2 pound racks) * used only 1 rack*
Check out my seasonal rosemary tree --decorated with little kitchen tool ornaments -- I literally pinched off my rosemary from there--the joke gets to be each year -how long can I keep it alive ...
Combine first six ingredients in container of electric blender. Blend 15 seconds until smooth.
Add oil one drop at a time, to mustard mixture. (as you can see I drizzled not 'dropped' !)
Blend on low speed until mixture is light and creamy.
Place lamb, fat side up, on rack in a shallow roasting pan; insert meat thermometer in one of the racks, making sure it does not touch fat or bone.
Brush mustard mixture on lamb.( I poured on half mustard mixture- then the remainder halfway through cook time)
Love the sauce so here is midway through and added the remainder of sauce
Bake at 325 until meat thermometer registers 170 (approximately 1 hour and 20 to 30 minutes)
EACH RACK HAS 8 RIBS - FIGURE ON 3-4 PER PERSON. YOU MIGHT HAVE TO INCREASE MUSTARD RECIPE FOR MORE RACKS.
I initially had this served by my Mom back when they lived in Pittsburgh in the early 80's --it has been a family favorite and even though I have tried many other recipes we always come back to this one--yummy!!
1/2 cup prepared mustard (we always use Guldens for this)
2 tablespoons soy sauce
1 clove garlic -- minced
1 teaspoon dried whole rosemary -- crushed (or I used 1 T fresh)
1/4 teaspoon ground ginger
1 egg
2 tablespoons olive oil
5 pounds racks of lamb (2 or 3 - 2 1/2 pound racks) * used only 1 rack*
Check out my seasonal rosemary tree --decorated with little kitchen tool ornaments -- I literally pinched off my rosemary from there--the joke gets to be each year -how long can I keep it alive ...
Combine first six ingredients in container of electric blender. Blend 15 seconds until smooth.
Add oil one drop at a time, to mustard mixture. (as you can see I drizzled not 'dropped' !)
Blend on low speed until mixture is light and creamy.
Place lamb, fat side up, on rack in a shallow roasting pan; insert meat thermometer in one of the racks, making sure it does not touch fat or bone.
Brush mustard mixture on lamb.( I poured on half mustard mixture- then the remainder halfway through cook time)
Love the sauce so here is midway through and added the remainder of sauce
Bake at 325 until meat thermometer registers 170 (approximately 1 hour and 20 to 30 minutes)
EACH RACK HAS 8 RIBS - FIGURE ON 3-4 PER PERSON. YOU MIGHT HAVE TO INCREASE MUSTARD RECIPE FOR MORE RACKS.
Comments
Post a Comment