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Gluten-Free Herb-crusted Rack of Lamb Recipe

By: Gillian Olins on May 8, 2013

Herb-crusted rack of lamb makes a great gluten-free main dish for a fancy dinner party – you’ll have your guests swooning with the delicious aroma coming from your kitchen! You could serve this with mashed potato and a steamed vegetable, such as peas or green beans.

2 racks of lamb, frenched
3 Tbs vegetable oil
1 cup Dijon mustard (gluten-free)
Salt & pepper
1 tsp dried rosemary
2 tsp dried thyme
1 Tbs chopped fresh parsley
15 cloves garlic, peeled
2 cups of beef stock (gluten-free)
1 cup dry white wine
1 Tbs butter

Gluten-Free Herb-crusted Rack of Lamb RecipePreheat the oven to 350 degrees F.

Heat the oil in a roasting pan over medium-high heat and brown the lamb. Remove and leave on a plate for 5 minutes. Brush both sides of the lamb with mustard; season with salt and pepper. In a small bowl, mix together the rosemary, 1 teaspoon of thyme, and the parsley. Press the herb mixture lightly onto the meat. Add the garlic and lamb to the roasting pan. Roast in the oven for 15 minutes for medium-rare (or use a meat thermometer for desired doneness). Remove the lamb and cover in aluminum foil to allow the meat to rest. Remove the garlic to a small bowl. Pour off any fat into a small bowl or cup. Place the roasting pan over medium heat; add the stock, white wine and 1 teaspoon of thyme. Reduce the volume of the liquid by half. Place 10 of the roasted garlic cloves in a blender. Add the reduced liquid; puree until smooth. Add 1 tablespoon of fat from the roast and puree again. Pour the mixture into a small saucepan and re-heat; season to taste with salt and pepper. To serve, slice the lamb into pairs of chops, arrange on individual plates, and pour some of the sauce over each.

6 servings

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