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Herb and mustard lamb with cabernet sauce
Herb and mustard lamb with cabernet sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your dinner party with succulent roast lamb drizzled in decadent cabernet sauce.
Ingredients:
  • 105g (1 1/2 cups) fresh breadcrumbs (made from day-old crusty bread)
  • 62.50 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh lemon thyme
  • 2 tsp finely grated lemon rind
  • 36.40 gm olive oil
  • 250ml (1 cup) beef stock
  • 100g Maggie Beer Cabernet Paste, chopped
  • 58.50 gm wholegrain mustard
  • 3 (about 400g each) lamb racks (6 cutlets on each rack), French trimmed
Instructions:
  • In a medium bowl, mix together breadcrumbs, parsley, lemon thyme, lemon zest, and half of the oil. Season with salt and pepper to taste.
  • Combine the stock and cabernet paste in a small saucepan over medium heat, whisking until the paste dissolves. Simmer for 5 minutes to slightly reduce the sauce. Stir in 2 tablespoons of mustard and season with pepper.
  • Preheat the oven to 200°C. Heat the remaining oil in a large roasting pan, then sear the lamb for 5 minutes until golden. Transfer the lamb to a plate and season with salt and pepper. Spread the remaining mustard over the lamb, then press the breadcrumb mixture over it to coat. Roast the lamb for 20-25 minutes for medium doneness. Let it rest, covered with foil, for 10 minutes before serving.
  • Gently warm the sauce over low heat, stirring occasionally. Cut the lamb racks in half and plate with the sauce.

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