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Executive Chef Frank j. Quant

The Texas Traditions Signature Chefs Series

Rack of Lamb with Mesquite Smoke Mustard Crust, Rosemary Jus

Executive Chef Frank J. Quant

Renaissance Dallas Hotel

1 rack of Lamb, trimmed and Frenched
½ cup Japanese bread crumbs
1 T fresh rosemary, chopped
1 T fresh thyme, chopped
1 T fresh parsley, chopped
1 t Texas Traditions Texas Hot Salt Add to Basket
4-5 T Texas Traditions Mesquite Smoke Mustard Add to Basket

Combine the bread crumbs, rosemary, thyme, parsley, and seasonings in a bowl and mix well.

Preheat oven to 400 degrees F

Season the rack of lamb with Texas Traditions Texas Hot Salt™ to taste.

Heat a skillet over medium-high heat. Add the lamb, fat side down first, and sear for a couple minutes on each side. Remove and let cool.

Completely coat the lamb meat with the mesquite smoke mustard, Dredge in the herbed bread crumb mixture all over. Place the coated lamb in a sauté pan, fat side up, and roast for 15 to 20 minutes for medium-rare, or until it reaches an internal temperature of 135 degree F.

Remove from the oven and let it rest.

Rosemary Jus:
1 T olive oil
1 T shallots, minced
1 T garlic, minced
1 T rosemary, chopped
¼ t whole black pepper
2 C red wine
2 C lamb stock or chicken stock

Heat the oil in a small saucepan. Add the shallots, garlic, rosemary, and seasonings and cook, stirring for a few minutes. Add the red wine and reduce it by half; then, add the flavored stock and bring to a boil and reduce by half. Remove form the heat and strain through a fine strainer into a small saucepan. Serve immediately.

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