Monday, April 5, 2010

Farmers Market Rack of Lamb with Honey Mustard


I have some exciting news: In May, we will be doing a two week trip to New Zealand! A country well known for many things: great wines and cheeses, gorgeous nature trails, captivating landscapes, a dynamic Polynesian culture, the Lord of the Rings trilogy, and lamb! In all of the travel books, blogs and guides that I've perused so far, they all mention the fact that there are 4 million people and 66 million sheep. An impressive ratio, isn't it? But understandable, considering that lamb export is one of the country's major sources of revenue. Guess what I'm going to be eating? This "subtropical earth" promises to be thrilling and filling.

Discipline or reason might dictate that I wait until the trip to get my lamb fix. But it is spring after all and lamb is somewhat synonymous with this season. So last Saturday morning, I recruited my friend Missy and hurriedly made it across town to the Minneapolis Farmers Market. Goal: to source out a rack of lamb, at the same time half-expecting nothing because the farmers were specifically fulfilling Easter pre-orders (which I had not done.) As luck would have it, the folks at Bar 5 had one rack left over due to an unfulfilled order. (And in case you were wondering, the market will be opened next Saturday April 10th, and officially opens on April 24th. Fresh and Local resumes on AM 950 on May 15th.)

This recipe is my typical preparation for rack of lamb. Mustard slightly sweetened with honey (or maple syrup) and hinted with lemony rosemary, and some thyme, are all that lamb needs in my opinion. For the mustard, here I used spicy brown but dijon is typical so feel free to stick to traditional is you so desire.


Farmers Market Rack of Lamb with Honey Mustard
Serves 4

1 eight-bone rack of lamb, frenched*
1/4 cup spicy brown mustard
2 tbsp honey
1 tbsp rosemary
2 tsp thyme
salt

1. Set the oven to 450 degrees F.
2. Add a two tablespoons of vegetable oil to a skillet over medium heat. Season the lamb with salt and sear in skillet for two minutes on fatty side and two minutes on the base.
2. Combine the remaining ingredients. Brush this marinade on the seared lamb and place in the oven for 25 to 30 minutes until a meat thermometer registers 130 to 135 degrees F for medium rare (the way I like it) and 140 to 145 degrees F for medium (pictured above.) Remove from the oven and allow to rest for 10 minutes before serving. Cut into single or double chops to serve.


10 comments:

Chow and Chatter said...

oh wow looks wonderful and how exciting to go to New Zealand

Tangled Noodle said...

I've loved going to the winter Mpls Farmers' Market, even though there are only a handful of vendors. Bar 5 has some awesome products (you must try their lamb bacon next time) and I'll definitely be there next Saturday to pick up some more delicious meats. This recipe looks marvelous!

Natasha said...

Chow and Chatter!
Thanks! I'm very excited!

Tangled Noodle,
Me too! I really enjoy being able to talk to the vendors at length.
I shall try the lamb bacon; Bar 5 did have some last Saturday but I had rack of lamb on the brain. Haha! I'll be sure to pick up some this weekend.

Have a great week!

N.

SGS said...

Your site is wonderful! The Savory Spinach Strudel looks mouth watering ....I know what I'm doing tomorrow! (First I need to buy phylo dough.)

Cajun Chef Ryan said...

Rack of lamb is one of my all time favorites. Been over a year since my lips have touched some, and missing it dearly!

The honey mustard adds a great zesty appeal to this wonderful preparation!

Bon appetite!
CCR
=:~)

SHANNABEBE569 said...

Looks delicious. My mouth is watering just looking at it.
Thanks for sharing!
shanna.elizabeth@hotmail.com

Lazaro Cooks! said...

Beautiful rack of lamb. Hope you have a wonderful trip.

Steve said...

I love lamb and this dish looks amazing. I don't seem to ever buy it around here as it can be pricey. Not like when traveling in Ireland or Wales where it's cheaper than pork, of course sheep out number the population there.

Natasha said...

SGS,
Thanks for stopping by and I hope the strudel turned out nicely.

CCR,
Over a year?! Ok, I think it's well over due. ;o)

Shannabebe569,
It is yummy, hope you can make this one day.

Lazaro,
Thanks! I'm looking forward to it.

Steve,
As delicious as lamb is it can also be very pricey, I agree. We don't have it very often but when we do, it's worth it!

Merrie L. said...

This looks mouth watering too! I'm still trying to get over the chocolate chunk cookies. lol
lockwoodmerrie@yahoo.com