This wonderful dish comes from the Rabbit Hill Inn in Lower Waterford, Vermont. We enjoy rack of lamb most ways, this is delicious.

Lamb Rack with Herbed Dijon Crust and White Truffle Tomato Cream

(serves eight)

Ingredients:

4-8 bone lamb racks                                       ½ cup Dijon mustard

1/3 cup white wine                                         ¼ cup olive oil

2 Tbls garlic, minced                                     ¼ cup freshly chopped herbs

3 Tbls white truffle oil                                     ½ cup tomato puree

1 cup heavy cream                                           ¼ cup brandy

½ cracker or bread crumbs                              1 shallot, minced

Salt & pepper to taste

  • Combine mustard, wine, olive oil, 1 Tbls garlic, herbs, and salt & pepper in bowl and combine with bread crumbs.
  • Salt and pepper lamb racks to taste and sear till browned on eye side of rack
  • Put lamb in roasting pan seared side up and rub with Dijon crust.
  • Roast in 400°F oven for 12 to 25 minutes or till internal temperature reaches 135° F.

For the tomato cream:

  • Combine shallots and 1 Tbls. garlic in sauté pan with enough oil to sweat them.
  • Add brandy to deglaze.
  • Add tomato puree and cream.
  • Salt and pepper to taste.
  • Allow to reduce by half and whisk in truffle oil.
  • Serve warm over roasted lamb racks

Rabbit Hill Inn
48 Lower Waterford Rd.
P. O. Box 55
Lower Waterford, Vermont 05848

Telephone

Phone: 802-748-5168
Fax: 802-748-8342
Reservations: 1-800-76-BUNNY (U.S. & Canada)

Email

info@rabbithillinn.com

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.