55 mins
+ waiting
Roast Lamb Guard of Honour with Mustard
Recipe by Graham
This is a beautiful way to cook and serve a complete row of lamb cutlets. You will need to buy the cutlets from your butcher or the butchery department of your supermarket since, normally, lamb cutlets are sold already separated. To serve four, you should ask for two racks of lamb each with six cutlets. A rack of lamb is the best end of neck and it is important that you ask your butcher to 'chine' it (remove the backbone from the rack) otherwise you will find it difficult to cut into individual chops when it has been served onto the plates.
Port and Stilton Gravy 
Roast Lamb Guard of Honour with Peppercorn Sauce Ingredients for Roast Lamb Guard of Honour with Mustard
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Lamb Guard of Honour with Mustard
- Use a sharp knife to trim off any fat from the ends of the lamb bones and scrape the bones clean. There should be between 1" and 2" (2.5cm - 5cm) of bone exposed. Stand the racks, fat side outermost in a lightly oiled roasting tin and interlock the exposed bones just as you would interlock your fingers. Rub the olive oil into the fat along with plenty of salt and freshly ground pepper.
- Peel and crush (mince) the garlic cloves and mix together with the mustard and rosemary, then brush or rub this mixture all over the fat part of the oiled lamb. Leave this to stand at room temperature for between 1 and 4 hours so that the flavour marinates into the lamb.
- Sprinkle the joints with more salt and pepper, cover the exposed tips with foil, then roast for 10-15 minutes in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) until the surface of the meat is nicely browned. Lower the oven to Mk 3 - 325ºF - 170ºC and roast for a further 10 - 20 minutes (depending on the size of the lamb rack, and how rare or well done you want your lamb). A meat thermometer inserted into the thickest part of the meat should read 125°F (52°C) for rare or 135°F (57°C) for medium rare. Remove from the oven, cover with foil and let rest for 10-15 minutes. NOTE: It's always best to remove meat before it reaches the required temperature. A thermometer inserted diagonally into the center of meat that registers 125°F will rise to 130°F to 135°F while the meat stands.
- Cut the lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person. Serve hot with new potatoes tossed in butter and sprinkled with chopped parsley and a few matchstick carrots.
GRAHAM'S HOT TIP:
For a crunchy coating press about 8 tablespoons of fresh breadcrumbs into the mustard mixture before roasting.
A good Pinot Noir like Vigne des Seigneurs. Medium bodied Pinot Noir will happily grace any table. It's at its best when married with roast turkey or roast lamb like this dish. It also works well with creamy, mild soft cheeses.Reviews of Roast Lamb Guard of Honour with Mustard
 January 31 2015Restaurant quality!! I made a few small additions as I picked up a few things from other recipes. I mixed the bread crumbs with fresh ground pepper, garlic powder, onion powder and rosemary. My mother in-law and my husband both thought that they were eating at one of the finest restaraunts! Preparing the lamb took a little longer than I had anticipated and is a little bit messy, but well worth any of the trouble!!! So delicious. This has gotten the most raves out of anything I've made! gaby (2 reviews) |
 April 28 2014I made this for an evening dinner and received rave reviews from all! I cooked it for the time and temp suggested (total about 30 minutes), when I checked with a meat thermometer, temp registered 105 instead of recommended 130. I took it out anyway, tented with foil for the 15 min. wait time. It was perfectly medium rare and the center pieces were rare by the time we finished! The mustard does help with the "gaminess" and even the children liked it. quirky (3 reviews) |
January 02 2014 Mine turned out perfect! I highly recommend cooking for 10 minutes and foil wrap for about 20. I did mine for 22 minutes and it was perfect medium rare! I was so afraid I'd mess it up, but it came out perfect... and I'm a first-timer with rack of lamb in the oven! Great recipe for a special dinner! Tabatha (1 review) |
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