Bloody Valentine

HAPPY VALENTINE’S DAY!!! Because I LOVE food so much I decided to put up 2 posts this Valentine’s Day!!  Ever hear the old saying “the way to the heart is through the stomach?”  Whoever came up with that I don’t think ever took an anatomy class.  BUT for me I know I put out a lot of love in the food I cook.  And what better way to show someone you love them then by making them their favorite meal.

My husband’s Matt’s favorite meal is rack of lamb. And prior to being with Matt I never cared for lamb.  So the challenge for me to was to make Matt a rack of lamb that I also enjoyed.  I few years back I found a recipe on Food & Wine’s website for rack of lamb that we both enjoy!

I trimmed my rack of lamb French style, which is a fancy term for cutting off excess cartilage and fat from the bones. I also let my lamb sit out at room temperature for close to an hour.  I actually do this for all my meat, bring it to room temperature, or close to, prior to cooking.

I then heated oil in my cast iron skillet over medium high heat. I seasoned both sides of the lamb with salt and pepper.  I added the lamb fat side down and let it cook for 3 minutes.

I flipped and let it cook for an additional 2 minutes.

Then I placed the lamb in the oven to finish cooking for 20 minutes.

I removed the lamb and let it rest for 10 minutes while I made sauce.


I wiped out the skillet and added oil and shallots. I cooked over medium heat for 3 minutes.

I added white wine and simmered for a minute. Then I added chicken stock and brought that to a simmer. I removed the skillet from the heat and stirred in whole grain mustard, Dijon mustard and thyme.  I seasoned with salt and pepper.

I carved the lamb into chops and served atop the sauce.

How did it taste? Well it made me like lamb, something I’ve never liked before.  The lamb was cooked to perfection – perfectly medium rare.  The sauce is such a great accompaniment, it added the perfect amount of tang.  And best of all this dish is really low maintenance, which is rare for those fancy, special dinners.  So on a Tuesday night like tonight, this recipe is really doable!

I love your Mattbew <3

Rack of Lamb with Shallot Mustard Thyme Sauce
  1. 1 TB plus 1 tsp vegetable oil, divided
  2. 1 (1-1 ¼ LB) rack of lamb, frenched*
  3. Salt and pepper
  4. 1 shallot, thinly sliced
  5. 2 TB white wine
  6. 2 TB chicken stock
  7. ½ TB whole grain mustard
  8. 1 tsp Dijon mustard
  9. 1 tsp thyme, chopped
  1. Preheat oven to 400F
  2. Heat 1 TB of the oil in a cast iron skillet over medium high heat. Season both sides of the lamb with salt and pepper and place on the skillet, fat side down for 3 minutes. Flip the lamb and cook an additional 2 minutes. Then place the skillet in the oven and roast for 20 minutes.
  3. Remove the skillet from the oven and remove the lamb from the skillet and let rest.
  4. Wipe out the skillet and place back on the stove over medium heat. Add the remaining 1 tsp of oil and once hot add the shallot. Cook stirring occasionally for 3 minutes.
  5. Add the wine to the skillet, let it simmer for 1 minute then add the chicken stock. Bring to a boil, let it thicken slightly and remove the skillet from heat. Stir in mustards and thyme. Season the sauce with salt and pepper.
  6. Carve the lamb into chops. Serve with the sauce.
  1. Serves 2
  2. *Frenched is a way of butchering the rack to remove excess fat and cartilage
Adapted from Food & Wine
Adapted from Food & Wine
Cooking with Rosemary

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