The Pioneer Woman Tasty Kitchen
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Dijon Encrusted Rack of Lamb with Gorgonzola Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

If you haven’t tried lamb, please do. Lamb has a juicy, flavorful taste that just can’t be beat. This impressive dish is sure to please at your holiday dinner table!

Ingredients

  • FOR THE LAMB:
  • 1 rack Lamb, (8 Ribs, About 1.75 Lbs.), Frenched
  • ½ cups Dijon Mustard
  • 2 cups Italian Breadcrumbs
  • _____
  • FOR THE SAUCE:
  • 1 Tablespoon Butter
  • 4 ounces, weight Gorgonzola Cheese, Crumbled
  • ¼ cups Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Brandy

Preparation

Preheat oven to 350°F. Place lamb outside on the grill on medium heat for 5-7 minutes on each side. Or, if cooking indoors, place lamb in a cast iron skillet with olive oil and sear on medium high for 3 minutes on each side.

Remove lamb from heat, and let rest for 10 minutes on a sheet pan. Coat the lamb with 1/2 cup Dijon mustard, followed by a coating of breadcrumbs. Add more as needed.

Place the lamb in the oven, and cook for 25 minutes.

While the lamb is in the oven, prepare the sauce. Melt a tablespoon of butter in a saucepan over low heat. Then, add Gorgonzola, cream, 1 tablespoon Dijon mustard, and brandy, and stir constantly until melted.

Remove lamb from oven, and let rest for 10 minutes. Spoon sauce over cut lamb, and enjoy!

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Profile photo of hrhejc

hrhejc on 8.18.2011

My review for the sauce:
This is fabulous! I have made it for steak several times. My mom calls it “HRHEJC’s Famous Blue Cheese Sauce”

Thanks for a great recipe!

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