roasted lamb with wine sauce recipe beaverton foods
roasted lamb with wine sauce recipe beaverton foods

Roasted Rack of Lamb with Mustard Wine Sauce

  By Beaverton Foods

September 2, 2014

Traditionally, a lamb rack was coated with mustard, herbs, and breadcrumbs. It is then roasted and served with a wine sauce made with a flour roux, meat fat, and butter. The following recipe eliminates most of the fat, yet incorporates the basic flavor elements associated with the classic French recipe for a rack of lamb.

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 4-6 Servings


1 frenched Rack of Lamb - approx. 1 to 1-1/2 lbs.

Olive Oil

Fine Sea Salt & fresh ground Black Pepper to taste

2 cups Mirepoix (diced celery, carrots, onion)

¼ cup dry Sherry

½ cup Red Wine

½ cup unseasoned beef or chicken stock

½ lb. Bacon cut into 1 inch pieces

½ lb. sliced Crimini Mushrooms

½ oz. dried Porcini Mushrooms, soaked in ¼ cup water for ½ hour.

¼ cup dry Sherry

¼ tsp. dried Thyme

2 Tbs. BeaverBrand Yellow Mustard

4 Tbs. Port

2 Tbs. Brandy

1 Tbs. Butter


1Bring the lamb to room temperature and rub with olive oil. Season with salt and pepper to taste.

2Place the mirepoix in a broiler pan with an open rack. Add the sherry, red wine, and water to the pan with the mirepoix. Place the rack of lamb on the open rack. On the middle rack of a preheated 400 degree oven, roast the lamb fat side up for 15 minutes. Reduce the heat to 350 degrees and continue to cook for another 10 minutes. Insert meat thermometer in the thickest part without touching a bone. Cook to 145 degrees for medium rare, 160 for medium, 170 for well done.

3Remove the lamb and place on a platter allowing it to rest for 15 minutes. Strain the mirepoix and the remaining liquid in the broiler pan in a gravy separator.

4Strain the Porcini mushrooms and reserve the mushroom liquid without any sediment or sand that may have settled to the bottom of the container. In a sauté skillet, cook the bacon until crispy; remove the bacon and all but 1 Tbs. of bacon fat. Add the butter and sauté the Crimini and Porcini mushrooms on high heat for 2 minutes. Deglaze with the sherry. Add the mushroom liquid, the reserved defatted liquid from the broiler pan. Add the dried thyme. Continue to cook until liquid is reduced by half. Add the mustard, port, brandy and butter. Stir. Just prior to serving, add the reserved bacon pieces to the sauce.

5Cut the lamb rack between every 2 ribs and serve with the sauce.