Walnut-crusted Rack of Lamb
Print Category Rack of Thematic No thematic Source Métro Evaluation
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ingredient
- 1 red onion, sliced thick
- 1 Tbsp. (15 mL) Dijon mustard*
- 1 rack of lamb, about 500 g
- 1/2 lb. (225 g) creamy goat cheese
- 1 Tbsp. (15 mL) honey*
- 1 cup (250 mL) walnuts*
- 2 Tbsp. (30 mL) chopped fresh mint
- Salt and pepper to taste
- 1 cup (250 mL) each: red wine and beef broth*
Method
- Cover the bottom of a roasting pan with onion slices and place rack on top of them. Brush with mustard. Roast 10 min. at 450°F/230°C. Reduce heat to 350°F/180°C.
- Mix cheese, nuts, honey, mint, salt and pepper together in a food processor. Smear mixture on lamb. Add wine and beef broth to roasting pan.
- Roast for another 15 min. or until meat thermometer reads 140°F/60°C for medium done lamb. Thicken pan juices with cream. Serve rack of lamb with sauce.
Cook commentary
2-3 Servings
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