Rack of Lamb with Two Sauces
1 tablespoon olive oil
1 tablespoon butter
One 2-pound frenched rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock or low-sodium broth
1 tablespoon whole grain/stone-ground mustard
2 teaspoons Dijon mustard
2 teaspoons chopped fresh thyme (optional)
Season lamb with salt and pepper and let sit for 15 minutes. Preheat the oven to 400°. In a medium cast-iron skillet, heat the olive oil until shimmering. Add the lamb to the skillet, fat side down, and cook over high heat until richly browned, about 2-3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.
Discard the fat in the skillet (drain or pat with paper towels). Add the butter and the shallots to the skillet and cook over medium heat until the shallots are softened, about 2 minutes. Add the wine and simmer until reduced by half. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve, or serve on the side.
3 tablespoons unsalted butter
2 cups pinot noir
2 dozen fresh Bing cherries, pitted
1/2 cup chicken stock
While the lamb is roasting, sauté the shallots in the butter for 2-3 minutes. Add the wine, cherries and chicken stock before the butter browns. Cook the sauce 10 to 15 minutes, stirring frequently, until volume is reduced by one-half. When done, the sauce should be thick and rich, with the consistency of heated jam. If you make both sauces, top alternating chops with each sauce.
If you are in the mood for something different, you can substitute frenched racks of wild boar for the lamb.