- Rack of Lamb from Norfolk County
- 1/3 cup dijon mustard
- 1 tbsp montreal steak spice
- 2 shallots, chopped
- red wine
- 6 oz franco-american beef gravy
- sprigs of fresh rosemary
Preheat oven to 450 F to 500 F. In a hot cast iron skillet, sear the lamb for 2 to 3 minutes on all sides. Rub lamb with mixture of dijon mustard and montreal steak spice. Place back in skillet and put in oven for 15 minutes. Remove and tent with foil for at least 10 minutes. For the reduction, place shallots in a saucepan and add 2 or 3 glugs of red wine. Cook shallots in wine until wine is almost totally gone. Add beef gravy, small amount of heavy cream, and half a sprig of rosemary. Simmer until smooth texture and serve over slice rack of lamb. Granish with sprig of rosemary.