Carré D’agneau Recipe
New Zealand lamb rack rolled in herbs de Provence, baked and sliced into chops. Three mustard sauce.
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Ingredients
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Lamb Rack
Three Mustard Sauce
Method
Preparing the Lamb Rack
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Lamb
Pat the lamb rack dry with paper towels. Rub the rack with olive oil, then season it with salt, black pepper, and herbs de Provence, ensuring an even covering.
Roasting the Lamb
Place the lamb rack in a roasting pan and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Rest the Lamb
Remove the lamb from the oven and let it rest for 10 minutes before slicing into chops.
Making the Three Mustard Sauce
Combine Mustards
In a small saucepan, combine the Dijon mustard, whole grain mustard, and yellow mustard.
Add Cream and Wine
Stir in the heavy cream and white wine. Heat over medium-low heat, stirring gently until the sauce is warmed through and slightly thickened.
Season the Sauce
Season the sauce with salt and black pepper to taste. Remove from heat.
Serving
Plate the Lamb
Slice the rested lamb rack into individual chops. Arrange on a serving platter.
Serve with Sauce
Drizzle the three mustard sauce over the lamb chops or serve it on the side.