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Allow the lamb to rest on the rack for approximately 20 minutes for medium rare.
Lamb rack mustard honey. Roast the lamb in the oven with the meat side toward the back for 25 35 minutes or until the internal temperature in the center of the meat registers 128 degrees to 130 degrees f. Arrange lamb bone side down in the frying pan. Roast for 30 35 minutes for medium. Let the roast rest with the herb rub for at least 15 minutes or up to an hour at room temperature.
Garlic and rosemary are commonly used with lamb but using them with honey and dijon mustard as a marinade is a nice twist that tastes great. Sear lamb for 1 to 2 minutes on all sides. Repeat with the other rack of lamb. Add onions and carrot and sauté until deep brown about 12 minutes.
Cover the bones with foil if browning too quickly. Cover the ends of the bones with aluminium foil to prevent charring. Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. Whisk together the honey wholegrain mustard and mint sauce then brush over the lamb racks.
Roll in the breadcrumb mixture until evenly coated. Make red wine sauce. Brush lamb with the mustard. Place the leg of lamb on the rack and place the rack on top of the vegetables.
Season on both sides and brush the rack on both sides with the honey mixture. Here s a description and photos of how i cooked this leg of lamb on may 23 2009. Sit the lamb on a plate. Roast until lamb is cooked to desired doneness 120 degrees for medium rare approximately 12 15 minutes depending on the thickness of your lamb and how long it was seared.
Place the racks fat side up on a chopping board and lightly score. Melt 2 tablespoons butter in heavy large pot over medium high heat. Set aside for a few minutes. In a small bowl mix together the honey soy sauce mustard and mint.
Rack of lamb with honey mustard visited 661 times 2 visits today. Using tongs arrange racks facing each other bones facing up and intertwined for support forming a tent shape. Choose a leg of lamb weighing 5 7 pounds either bone in semi boneless or boneless. Pat the lamb dry with a paper towel.
Place on a foil lined baking sheet. Add 2 tablespoons maille honey dijon mustard and stir to coat for about 1 minute. Heat a small pan with all the ingredients under sauce in medium heat for 6 8 minutes till it reduces a little and gets thicker. Roast the lamb in preheated oven for 12 to 18 minutes depending on your taste.
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