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Sock-it-to-me Sauerkraut Goulash with Bread Dumplings

February 4, 2018 By Caroline 8 Comments

Spicy, fermented goodness with simple, old-country heritage, this dish dates back to the Austro-Hungarian Empire. Its actual name is Szégediner Gulasch, but growing up no one could pronounce the name properly, so it came to be known as “Sock-it-to-me Goulash.” This recipe was passed down to me from Grandma and it remains a family favourite. The stick-to-your-ribs stew is served over homemade German-style bread dumplings, also known as Semmelknoedel. A great dish to make ahead, it just gets better every time you heat it up!

Pork shoulder is best for this dish as it will be the most tender, however I can’t always get it at the grocery store. Pork loin roast is a good substitute, even though it is lean the sauerkraut is tenderizing and it still tastes great.

Let me share a tip it took me so many years to learn the hard way: DO NOT overcrowd the pot when you brown meat! If you do, you will find the meat steaming in its own liquid instead of turning crisp and golden brown. There are a few factors at play that cause this: first, all meat has some water content. If the pot is too crowded, all of the water releases and doesn’t come into contact with the hot surface of your pot, so it will remain and build until your meat is swimming in liquid for more of a steam/braise than a browning. The second issue I believe at play is that the temperature of the pot is more difficult to maintain at the high heat needed for a good sear when overcrowded, further compromising your ability to achieve a proper sear on just the outer edges of the meat. If you allow generous spaces between the pieces as shown below, you will achieve a lovely golden brown on the meat, and also build up a nice crust on the bottom of the pan that will deglaze when you add the onions, forming the base of a flavourful sauce. It’s totally worth the effort of splitting into batches to achieve the correct level of browning.

A word on using lard. No one seems to speak of using it and I rarely see any recipes calling for this type of fat. Most people avoid cooking with it like the plague, thinking it to be extremely unhealthy. However, according to this article by the Huffington Post, it has “less saturated fat than butter, it’s higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does”. But really, the real reason I use lard is because Grandma told me under no circumstances to ever even think of substituting it with anything else. She knew instinctively that it can handle high heat without smoking, and using true rendered fat allows the onions to caramelize in a way they could not with olive oil. It gives just the right silky body to the final dish without imparting any unwanted flavours.

Paprika is an essential ingredient in Hungarian kitchens. Not to be confused with Spanish Paprika which has a totally different flavour, you must use true Szeged Hungarian-style Paprika for this recipe. If I were to describe the difference, I would say Hungarian Paprika is smokey, deep and almost more chili-like, while Spanish Paprika I have had is more sweet with essence of fresh peppers. Once I tried mixing a bit of Spanish Paprika into the Goulash, thinking it would add an additional flavour dimension, but it was completely out of place and didn’t work at all. For this recipe, I like to make it a bit spicy and love to mix half sweet with half hot Hungarian Paprika. It gives the dish a some edge that compliments the sauerkraut for the best possible mash-up. However, you can adjust the mix to as much or as little heat as you like. Just don’t substitute with Spanish-style Paprika, please!

When cooking with Hungarian Paprika, it is always recommended to cook it at medium-high heat in some fat to maximize the flavour, so I recommend adding it to the onions just before returning the meat to the pot, stirring for a minute or so to bring out the spice. Then you can add the meat back in and top it off with water for a long, gentle simmer to tenderize the pork. Finally, the sauerkraut is added near the end and cooked a bit longer to further tenderize the meat. When you use good quality imported sauerkraut there is no need to drain the liquid, I put the whole can, juices and all, into the pot.

While the goulash is cooking, you can make the bread dumplings. These dumplings have always fascinated me—how do regular kaiser buns turn into these awesome morsels, with a firm texture that perfectly compliments the goulash? Keep reading to find out!

To begin, tear up the kaisers and spread onto a baking sheet. Toast in a preheated oven for under 10 minutes until they are just a bit dry and lightly toasted. Transfer them into a large bowl where you’ll mix in egg and milk and allow it to absorb (think: french toast-ish). But don’t wait too long, you need to add the flour (along with any seasonings) before the liquid fully absorbs and then mash up the whole thing until you get a sticky, dough-like consistency (see lower right pic).

Then you just shape them into balls, before dropping them into simmering water to boil until they are cooked through, firm but fluffy. After having these, I just can’t go back to potatoes with this goulash, only bread dumplings will do!

Kimchi might be the cool, trendy cabbage the kids are into these days, but trust me, Grandma always knew best. This goulash is savoury, spicy, fermented goodness with simple, old-country heritage that truly satisfies.

5 from 2 votes

Sock-it-to-me Sauerkraut Goulash

Grandma's hearty and spicy recipe for pork goulash with sauerkraut, served with bread dumplings.

Course Main Course, Side Dish

Cuisine Austrian, German, Hungarian

Prep Time 45 minutes

Cook Time 1 hour 50 minutes

Total Time 2 hours 15 minutes

Servings 8

Ingredients

Goulash

2 medium onions, chopped
1 796 ml can imported mild wine German sauerkraut
1/4 cup Tenderflake or other brand of lard
2 1/2 lbs pork stew meat, cubed
1 tbsp sweet Hungarian Paprika
1 tbsp hot Hungarian Paprika
1/4 tsp Cayenne pepper
1 tsp salt
3 tbsp cornstarch
2 tbsp flour

Bread Dumplings

3 large kaiser rolls, torn into pieces
1/2 tsp salt
2 eggs
1 1/2 cups milk
2 cups flour

Instructions

Goulash

In a large dutch oven or heavy pot, melt lard on high heat. Add 1/3 - 1/2 of the meat, ensuring the pot is not overcrowded and there are spaces between the meat pieces to ensure effective browning. Brown meat evenly on all sides until deep golden brown in places, about 5 minutes. Transfer meat to a bowl to rest and continue with the rest of the pork until all of the meat has been well-browned and transferred into the bowl. Add onions to the pot, reduce heat to medium-high and cook until light golden, stirring to avoid burning. Scrape up the bottom of the pot to release any browned bits of meat as you stir the onions. Add Paprika and Cayenne and stir into the onions; cook about 1 minute to bring out the flavours in the spices.
Add water to cover meat. Bring to a boil and add salt. Reduce heat to medium-low and simmer until the meat is tender, about 45 minutes. Add sauerkraut and cook an additional 30 minutes.
In a small bowl combine about 1/2 cup water with cornstarch and flour and stir well to dissolve. Add to pot and stir until thickened, about 5 minutes. Serve with bread dumplings.

Bread dumplings

Preheat oven to 325°. Spread torn Kaiser roll pieces out on a baking sheet. Add to preheated oven and toast for 7 minutes, until bread is just lightly toasted. Remove from oven and place in a large bowl with salt.
In a separate bowl, beat eggs with milk and add to bread mixture, stirring to allow the bread to soak up the liquid. Sprinkle with the flour and use a fork to shred the mixture into a dough-like consistency. The mixture will be sticky, so keep some extra flour aside that you can dip your hands into, to reduce the dough sticking to your hands. Form dough into 1.5" balls and place on a plate. Bring a large pot of water to a gentle simmer. When all of the balls are ready add them to the water to a maximum of a single layer at the bottom of the pot. Simmer for about 20 minutes—the balls will rise up to the top when they are cooked through. Remove from the water with a slotted spoon and reserve until ready to serve with the goulash.

Wine-Braised Beef Short Ribs with Parsnip Potato Mash

January 7, 2018 By Caroline 7 Comments

Melt-in-your-mouth, fall-off-the-bone, rich and delicious, these short ribs will warm the coldest winter night. Braised with Cabernet Franc and parsnips, the gravy develops a rich flavour with a subtle peppery depth. Even better the next day, this is a perfect make-ahead meal elegant enough to serve at a dinner party, yet equally suited to a casual family dinner.

To begin, the short-ribs need to be cut parallel to the bone, also known as “English style”, so that there is one bone per piece. Avoid flanken “Korean style” cut ribs for this recipe, as the meat is cut much thinner and wouldn’t work as well with the long braising time. Below are the ribs straight from the butcher, I had them cut the ribs which were originally closer to 5″ long in half, into more manageable 2.5″ pieces as shown below. All together I had about 6 lbs of meaty ribs—this is pretty much the max amount my generous dutch oven would hold.

You can see from the photo below that the meat is well-marbled with fat. The braising process slowly and gently cooks this fat so that it renders down leaving silky soft meat that falls right off the bone. I highly recommend making this a day in advance so that you can easily remove all the fat from the gravy—when you chill the broth in the fridge all the fat floats to the top and hardens so that you can just lift it out in a large piece. The remaining broth will be wonderfully enhanced by natural collagens from the bones giving your gravy natural body and thickness.

To build the flavour profile of your braise, it is critical to get a good sear on the ribs. I had to do mine in two batches to avoid overcrowding. Go with high heat and make sure they sizzle when they hit the pot. You want a deep brown colour on the seared areas, and also look for some browned bits of meat to begin to stick to the bottom of the pot—you’ll scrape up all those bits later and they form the flavour base for your broth.

Once all the ribs are well-browned, remove them to a bowl and set aside. Add the onions to the pot and cook until they start to turn golden, about 5–6 minutes. Add the parsnips for another 5–6 minutes, then add garlic and rosemary and cook some more.

Once all the vegetables are golden, it’s time to add red wine and broth. A word on the type of wine: I find Cabernet Franc works really well for this dish. Generally this grape varietal is grown specifically to be blended with other grapes like Cabernet Sauvignon and Merlot. However, it has become popular in areas like Canada’s Niagara region as a varietal to enjoy on its own. It ripens a bit earlier than Cab Sauvignon so tends to fair better in the Canadian climate. I find Cab Francs tend to have a peppery quality with notes of tobacco and cassis that I really enjoy, while it goes lighter on the tannins. These qualities make it perfect to braise the short ribs and delivers a beautiful gravy when paired with the parsnip, rosemary, onion and garlic.

The pot of ribs with wine and broth is placed into a preheated 325° oven where it gently braises for 2.5 hours. Once ready, the meat will have have shrunk considerably (as much of the fat will have melted away into the broth), and if you take a fork to it, the meat will be very soft and fall away in shreds. Often some bones will come loose while it cooks; you’ll find them floating freely in the broth. Once the meat is cooked, I find it is best to remove the ribs, setting them aside in a sealable container, and then transfer the cooled broth into another container to be chilled in the fridge overnight. This way you can easily remove the fat which will harden into a single piece on top of the broth. If you can’t bring yourself to wait and want to eat these immediately (which would be totally understandable!) allow the broth to sit without stirring for 5–10 minutes; you’ll notice the fat will sit on top of the broth (but being clear it is a bit hard to discern from the actual broth). I once skimmed almost two full cups of fat, and I was doubting myself, wondering if I was being over zealous and skimming broth rather than fat. I decided to freeze it to check, and sure enough, it was all solid hardened fat!

Whether you patiently wait overnight or skim off the fat while warm from the oven, the next step is to bring the broth to a simmer and add flour mixed with butter to thicken it into a light gravy, just thick enough to coat the back of a spoon. Then the meat is added back into the sauce to be warmed up, ready for serving. Pureeing the parsnips further thickens the sauce.

The short ribs are great served on your favourite mashed potato recipe, or to change things up you can make the parsnip-potato mash to compliment the sauce. Recipe for the parsnip mash is below.

Elegant wine-braised short ribs piled high on fluffy potato parsnip mash

5 from 1 vote

Wine-braised beef short ribs

Melt-in-your-mouth short ribs are delicious and simple to make. Best made the day before to allow for the easiest removal of excess fat from the broth.

Course Main Course

Cuisine French

Prep Time 15 minutes

Cook Time 3 hours

Servings 8

Ingredients

Beef short ribs

2 tbsp butter, divided
6 lbs 2.5–3" meaty beef short ribs (about 8) "British cut"
salt
freshly ground pepper
1 large red onion, chopped
1 1/4 cups parsnips, cut into 1/2" pieces
6 garlic cloves, chopped
3 tbsp fresh rosemary, chopped
750 ml Cabernet Franc (1 bottle)
568 ml beef broth (2 regular size cans)
1 tbsp flour

Parsnip Rosemary Potato Mash

3 lbs russet potatoes, peeled and cut into 1" pieces
1 lb parsnips, cut into 3/4" pieces
3/4 cup milk
3/4 stick butter (6 tbsp)
salt
pepper

Instructions

Short ribs

Trim large fat from edges of ribs and season with salt and freshly ground pepper. Melt better in an oven-safe dutch oven pot over medium high heat. Add ribs to pot and brown well on all sides (add ribs in at least two batches to ensure proper browning). Remove browned ribs to a large bowl and set aside.
Add onions to pot and cook until golden, about 5 minutes. Add parsnips and cook until golden, another 5 minutes or so. Add garlic and rosemary, cook until garlic has softened slightly.
Add the bottle of red wine and the beef broth. Bring to a simmer, scraping up the browned bits from the bottom of the pot. Return ribs to the pot, cover, and place into a preheated 325° oven. Braise in the oven for 2 1/2 hours.
Remove pot from oven, and transfer the ribs to a bowl. Check for any loose bones that may have come loose and are drifting in the broth, and remove. Using a slotted spoon, remove most of the parsnip pieces and reserve in a bowl. Ideally place the broth, parsnip pieces and meat in separate containers and refrigerate until the next day.
When ready to serve, remove the layer of fat from the broth and discard. Take about 1/4 cup of the broth and add to a small blender with the parsnip pieces, blend until smooth. Add parsnip puree into the broth, and bring the broth to a simmer. Mix 1 tablespoon of butter with the flour and blend into a paste. Add to the simmering pot to thicken the broth into a light gravy. Return meaty ribs to the pot and simmer over low heat until they are warmed through. Plate and serve with mashed potatoes.

Parsnip Rosemary Potato Mash

Fill a large pot with water and add parsnips, potatoes and a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until the potatoes and parsnips are very soft. Drain.
Meanwhile, in a small bowl or glass measuring cup, microwave milk and butter until the butter has melted and the milk is warm. Add to the cooked, drained potatoes and mash. Test for flavour and add salt if needed. Serve with short ribs and gravy.

This recipe was based on Zinfandel-Braised Short Ribs over at Epicurious.

Spiced Pork Roast with Apple Onion Gravy

November 27, 2017 By Caroline Leave a Comment

Savoury, spiced and sweet—this roast brings it all together for an elevated take on the classic applesauce and pork pairing. Roasted apples and onions come together with fresh apple cider, maple syrup and pan drippings for an unbelievably flavour-packed gravy. Cinnamon, ginger, lemon zest and spices add subtle complexity to round out the dish. Perfect to enjoy with crisp Riesling on a cool late autumn evening with candles flickering to brighten the dark evening.

To start with, combine the spices and lemon zest together. Next you’ll split the mix between two bowls, as you’ll use half as a dry rub on the apples and onions, and the rest mixes up with olive oil to rub into to the pork roast.

Toss the apples with the spice mixture in the roasting pan, and add water to the dish.

Rub the pork with the olive oil spice mixture, and allow to rest at room temperature for 45 minutes to an hour to allow the meat to come to room temperature before roasting.

Stand the pork on top of the apple onion mixture, and roast until the internal temperature reaches 145°. Wrap in foil and allow to rest for 5–10 minutes, allowing the temperature to rise to about 150°. (There was a time when the recommended temperature for pork was 160°, but this is actually way overcooked and leaves the meat dry and tough. Here’s a link where you can learn more about why the new USDA guidelines list 145° as a safe minimum temperature for pork. See a little trace of pink? No need to worry, it’s a good thing!)

As the roast emerges from the oven the fragrances of spice and onion is soooo good! Remove most of the apples and onions (reserving just a few as garnish), top with the pan drippings, and blend into a puree. Add the puree to a small pot you’ll have simmering with apple cider and maple syrup, and you have pure apple onion gravy magic.

Slice up the perfectly cooked roast, juicy with just a faint trace of pink. Slather with apple onion gravy and enjoy with mashed potatoes, Brussels spouts or your favourite veg. Light some candles, uncork a bottle of Riesling, and turn one of those long, dark winter nights into cozy instead of cold.

Spiced roast pork with apple and onion gravy

Spiced Roast Pork with Apple Onion Gravy

The classic pairing of applesauce with pork is elevated with a zesty spice rub and apple-onion gravy that's so good, you'll want to just eat it straight up.

Course Main Course

Servings 4

Ingredients

zest of one lemon
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1 tbsp olive oil
1.5 lb pork loin roast, centre cut (700 g)
salt
freshly ground pepper
3 apples, peeled, cored and sliced into wedges
2 onions
1/4 cup fresh lemon juice
1/2 cup fresh apple cider
1/4 cup maple syrup

Instructions

In a small bowl, combine lemon zest and spices. Take half of this spice mixture, move it into another bowl and add olive oil. Season pork with salt and pepper and rub with the oil spice mixture. Allow to rest for 45 minutes to one hour before roasting.
Heat oven to 375°. In a roasting pan or deep baking dish, toss apple and onion wedges with lemon juice and the remaining spice mixture. Add 1/2 cup water, and place pork roast on top. Roast until internal temperature reaches 145°. Remove roast to cutting board and tent with foil, allowing to rest for 5–10 minutes.
While pork is roasting, combine apple cider and maple syrup into a small to medium saucepan and cook over medium high heat, bringing to a boil. Allow to simmer for a few minutes to reduce slightly. Remove from heat and set aside.
Set aside a few apple and onion wedges for plating. In a mini-food processor or blender, blend the remaining roasted apples and onions along with the pan drippings until smooth. Add puree into the apple cider mixture and heat over medium-low heat to warm. Season with salt and pepper to taste.
Slice pork roast and serve with apple onion gravy on the side, garnished with the reserved apple and onion wedges.

Meal-Prep Parmesan Turkey Meatballs

November 13, 2017 By Caroline 5 Comments

It’s a cold, dark November evening, you’ve come home after a long day at work, and your hunger is quickly turning you hangry. With some simple advance meal prep techniques, you could be coming home to spaghetti noodles, deep red tomato sauce and juicy, homemade meatballs less than 30 minutes from the time you walked in the door. Read on to find out how and get the full recipe.

Meatballs offer a great intro to the world of advance meal prep. Spend about an hour in the kitchen one weekend afternoon, and you can make enough meatballs to keep your freezer stocked for six weeks or more. Making your own meatballs means you know exactly what went into them—allowing you to avoid unwanted sugar, salt, and fat that are most often found in store-bought varieties. These meatballs also provide an easy way add turkey into your regular meal rotation as an alternate to beef, chicken and pork.

This meatball recipe originated from Martha Stewart, here. In the Martha recipe, spaghetti squash replaces the pasta which can be a nice healthy option to add more vegetables, but roasting the squash does require closer to an hour. I also find it’s hard to avoid a liquid watery-ness on the plate with the squash noodles, so for my version, I’ve stuck with regular spaghetti pasta instead.

Breadcrumbs, garlic, parsley and Parmesan cheese are blended with the ground turkey to build texture and enhance the flavour. Egg and milk help the mixture hold together. While the Martha recipe advises to mix the liquid ingredients into the breadcrumb mix before adding to the turkey, I find it important to mix all the dry ingredients into the turkey before adding the eggs and milk, otherwise it can make the breadcrumbs soggy and the whole texture of the cooked meatballs goes from meaty and firm to mushy and blah. I like to season the mix with coarse salt and A LOT of freshly ground pepper, too.

Once you’ve combined everything together into a consistent mixture, you’re ready to go into meal-prep assembly line mode! Figure out how many meatballs you want to cook up at a time. I go with seven meatballs per pack—which for us works out to enough for two dinners and leftovers for one lunch. Depending on the size of your family and how much you want for leftovers the next day, select the right number for you (or if you need a lot more than will fit onto a piece of plastic wrap, plan to grab two packs per meal and space them out accordingly). Next, spread out sheets of plastic wrap directly onto your counter. I usually put out 7–8 sheets, with each sheet approximately 16 – 18″ long. Now, start shaping your meatballs. Each one should be a ball about 1.5″ in width. Place each meatball directly onto a prepared sheet of plastic wrap, in a line, with a space of about 3/4″ between each ball.

Once you’ve shaped all your meatballs, it’s time to wrap them up. Grab the long end of the plastic wrap and fold it over the meatballs, pressing down to stick it onto the other side the sheet so that the meatballs are covered. Starting at one end, gently hold a meatball with the plastic around it and push it towards the nearest meatball, allowing the excess plastic to bunch up between them so the actual meatballs don’t touch and are separated by plastic. Continue bunching and pressing the meatballs together until they are bunched closely together and form a log. Grab a second piece of plastic wrap and use it to wrap the bundle together, folding the ends in first and then rolling for a firm, secure plastic wrap sleeve.

Once all your logs/sleeves of meatballs are ready, you can pop them into the freezer. Pause to admire your handiwork—each bundle represents a evening where you can come home to a nice, easy meal that’s homemade and good for you, too 🙂

To cook up a batch, grab a jar of your favourite spaghetti sauce and heat it to a gentle simmer. Grab a sleeve of meatballs from the freezer and throw into the microwave to defrost on very low power for about 30 seconds, just enough so that you can pull them apart. Unwrap them and drop the frozen meatballs straight into the bubbling sauce. Cover and simmer on medium-low for 25 – 30 minutes, until the meatballs are cooked through. (Stir the meatballs a few times while cooking and watch that the sauce bubbles don’t get too explosive, as tomato sauce likes to blow the lid!) Most recipes tell you to brown the meatballs before cooking in the sauce, but I honestly prefer the way they cook without that step. I find the meatballs are more tender and I love how the Parmesan starts to ooze into the tomato sauce as they simmer.

While the meatballs are cooking, boil up a large pot of salted water for the spaghetti noodles. At the 20 minute mark from when you dropped the meatballs into the sauce, add pasta to your boiling water and cook for 10 minutes or until al dente. Drain the noodles, plate, and top with meatballs and sauce. Top with a little (or a lot!) of additional grated Parmesan and a good dose of freshly ground pepper. Homemade comfort, yours in 30 minutes—enjoy!

5 from 1 vote

Meal-prep Parmesan Turkey Meatballs

Whip up a batch of these savoury, healthy meatballs on the weekend and enjoy comforting homemade dinners for weeks to come!

Course Main Course

Cuisine Italian

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 45 meatballs

Ingredients

950 g ground turkey (approx 2 lb)
1 1/2 tsp coarse salt
lots freshly ground pepper
1 cup breadcrumbs
1 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped
3 cloves fresh garlic, finely chopped
2 eggs
1/2 cup milk

Instructions

Lay out plastic wrap sheets onto a table or counter, approximately 7 sheets, each about 18" long.
In a large bowl, add the ground turkey. Add salt, pepper, breadcrumbs, Parmesan, parsley and garlic; combine with a fork until loosely combined. Add milk and eggs and lightly incorporate with a fork. Using your hands, mix until it is fully combined and comes together into even consistency.
Shape into 1.5" balls, placing onto the prepared plastic sheet. Decide how many meatballs you want to cook up at one time and place that number of meatballs onto each sheet, spacing about 3/4" apart.
Gathering plastic between each meatball, scrunch them together so there is no more empty space between them, shaping into a log. Wrap another sheet of plastic around each packet to form a sleeve to be placed into the freezer. Continue until all the meatballs are completed, and place everything into the freezer.
When you are ready to cook some, remove a sleeve from the freezer and defrost slightly in the microwave if needed to be able to pull them apart (but they should still be frozen solid). Add a jar of spaghetti sauce to a pot and bring to a gentle simmer. Drop the frozen meatballs into the sauce and cook over medium low heat for 25 – 30 minutes, until cooked through. (Stirring a few times while they cook)
Meanwhile, boil a large pot of salted water over high heat. When the meatballs have 10 minutes left to cook, add the spaghetti noodles and cook 10 minutes, until al dente. Drain pasta, plate and top with meatballs and sauce. Top with additional freshly ground pepper and Parmesan if desired.

Mustard-herb crusted rack of lamb

October 24, 2017 By Caroline 4 Comments

Rack of lamb can be intimidating—an expensive cut of meat that many enjoy at a restaurant but would never think to make at home. In fact, this is one elegant dish that does not require a lot of prep time, nor is it complex. So go out and buy a rack of lamb, grab a bottle of your favourite red wine, prepare some candles and get ready to enjoy an elegant, fancy dinner for two in less than an hour of active cooking time.

The ingredients are quite simple: Dijon mustard, herbs, breadcrumbs, baby potatoes and olive oil. To keep this recipe quick and easy, I recommend having your butcher prepare the meat for you, trimming away to the chine bone and cleaning the rib bones. However if that isn’t possible, or you want to do this yourself, there is a great how-to video over at Martha Stewart here. We always have fun selecting which red to pair with lamb—we love a good Châteauneuf-du-Pape which tends to be fruity, luscious and a bit spicy.

The breadcrumb mixture is quick to put together, and it really compliments the lamb flavours to make this roast extra-special.

It’s important to get a good sear on the fat, to ensure it’s nice and crispy and not overly fatty once you roast it. Use tongs to turn the meat to sear it on all sides.

I take the pan drippings and spoon them over the potatoes giving them great flavour. The potatoes roast together with the lamb so the roast even comes with its own built-in side dish!

Next you add the lamb to the dish, coat it with mustard and then the breadcrumbs. Insert a thermometer if you have one (my oven comes with one that plugs into the oven, the timer beeps when the preset temperature is reached which is super handy). The ideal temperature to remove the rack from the oven is 130°F for medium rare—it will climb another 5 or so degrees while it rests.

Golden and glorious, the rack emerges from the oven. Resist the temptation to cut into it right away and cover it with foil to rest for 10 minutes.

So elegant when plated, rack of lamb is a special treat that you don’t have to save for going out—you can make it at home and it’s easier than you would ever think!

An elegant plate with rack of lamb with a breadcrumb herb crust

5 from 2 votes

Mustard-herb crusted rack of lamb

An elegant dish that looks like a lot of work but is actually pleasantly simple to make for a special weekend dinner.

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 2

Ingredients

For Herb Crust

3/4 cup breadcrumbs
1 tbsp fresh rosemary, finely chopped
1/2 tbsp fresh parsley, finely chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil

For Lamb

1 rack of lamb, frenched
1 tbsp Dijon mustard
salt & pepper to taste
1 tbsp olive oil
2 cups baby potatoes

Instructions

Remove the rack of lamb from the fridge about 1 hour before cooking, to allow the meat to come to room temperature. (This allows for more even roasting). Trim excess fat from the lamb so that an even, thin layer of fat is remaining. Season with salt and pepper to taste.
Preheat oven to 400°. Prepare a baking dish or roast pan just large enough to hold the rack of lamb. Add potatoes to the dish, pilling them to one of the long sides of the pan, and set aside.
In a small bowl combine all of the Herb Crust ingredients. Set aside.
Heat olive oil over high heat in a large sauté pan. Add lamb rack, fatty side down, and brown until fat is rendered in the pan, and the fat on the lamb is golden and crisp. Use tongs to position the rack to evenly brown all sides of the meat. All together the browning should take about 5 minutes.
Transfer lamb to a plate. Spoon pan drippings into prepared baking dish over the potatoes; stir to coat. Add salt to taste over the potatoes. Position the rack of lamb into the dish fatty side up, with the meaty part of the rack touching the bottom of the dish, and the bone tips arching over the potatoes. Spread Dijon mustard over the fatty side of the rack, and also the sides where the meat is exposed. Pat the reserved breadcrumb mixture onto the mustard to form a crust. Insert an oven thermometer if you have one.
Add the lamb to the oven and roast until the meat is medium rare (130°). This should take approximately 20–25 minutes. Remove roast from oven, place onto a cutting board and tent loosely with foil. Allow to rest for 10 minutes before cutting into chops and serving with the potatoes.