French Rack of Lamb with
Rosemary Mustard Cream
AUSTRALIAN LAMB
Recipe developed by Lauren Purcell &
Anne Purcell Grissinger
2 teaspoons minced garlic
2 teaspoons finely chopped rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
2 teaspoons olive oil
3 French racks of Australian lamb ( 8 ribs per rack)
ROSEMARY MUSTARD CREAM
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
2 teaspoons finely chopped rosemary
Salt and pepper
1. Prepare Rosemary Mustard Cream: In a small saucepan, boil wine and
shallots over high heat until liquid is reduced to about 1/3 cup, about 5
minutes. Reduce the heat to medium and add cream. Simmer until the sauce
is slightly thickened and reduced to just under 1 cup, about 30 minutes. Add
mustard and rosemary and simmer for 2 minutes. Add salt and pepper to
taste. Set aside (the cream will continue to thicken slightly as it cools).
2. Preheat oven to 500°F.
3. In a small bowl, combine garlic, rosemary, salt, pepper and dry mustard.
Add olive oil and stir to make a paste. Coat the top and underside of the
lamb racks with the paste.
4. Heat a cast iron or other non-nonstick pan over high heat. When very
hot, place a lamb rack in the pan, meat side down, and sear for 1-2
minutes to brown. ( You may have to press the ends of the rack down with
a spatula so they meet the pan’s surface.) Flip to sear the underside.
Repeat with each rack, then transfer to a roasting pan.
5. Roast for 20-25 minutes for medium-rare, 25-30 minutes for medium.
Remove from the oven and let sit for 10 minutes.
6. Slice racks between ribs and serve each guest 4 chops with Rosemary
Mustard Cream alongside. Makes 6 servings.
I Chef’s Choice
Orange-and-Apricot Leg of Lamb
with Almond Couscous
AUSTRALIAN LAMB
1 boneless Australian leg ALMOND COUSCOUS
of lamb 3 cups chicken stock
Grated peel and juice of 2 cups pearl (Israeli) couscous
2 large oranges 1/2 cup chopped fresh cilantro
8 dried apricots, plumped in hot or parsley
water, finely diced 3 green onions, sliced
1 teaspoon ground cardamom Grated peel and juice of 1 lemon
2 teaspoons ground cumin 2 tablespoons olive oil
1 teaspoon ground cinnamon Salt and freshly ground pepper
2 tablespoons honey, warmed 1/2 cup sliced or slivered
almonds, toasted
1. Trim lamb and cut shallow slashes half an inch apart over the top.
2. In a small bowl, combine grated orange peel, apricots, cardamom, cumin,
cinnamon and honey; mix well. Massage all over the lamb and into the slashes.
Cover and let stand at room temperature for 20-30 minutes.
3. Preheat oven to 375°F.
4. Place lamb on a rack in a baking dish and roast for 1 1/2-2 hours, or until internal
temperature is 130-135°F for medium-rare, or until cooked as desired. Remove from
the oven, cover loosely with foil and let rest for 10-15 minutes before carving.
5. Meanwhile, prepare Almond Couscous: Place chicken stock and reserved orange
juice in a saucepan and bring to a boil. Stir in couscous, cover, remove from the heat
and let stand for 10 minutes, or until all liquid is absorbed and the couscous is tender.
6. Transfer couscous to a bowl and fluff with a fork. Toss with cilantro, green onions,
lemon juice and grated peel, and olive oil. Season to taste with salt and pepper.
Just before serving, sprinkle with almonds.
7. Carve the lamb and serve with couscous and a spinach salad, if desired.
Makes 8 servings.
