Best Lamb In Mustard Mascarpone Sauce Recipes

LEG OF LAMB WITH MUSTARD SAUCE

Steps:

• In a mixing bowl, combine the first 6 ingredients; stir well to combine.
• Place lamb, fat side up in a shallow roasting pan.
• Spread mustard mixture evenly over leg of lamb.
• Chill two hours.
• Insert meat thermometer, making sure it does not touch fat or bone.
• Bake in a 325° oven for 2 hours, 15 minutes or until thermometer registers 160 degrees.
• Let stand 10 minutes before serving.

LAMB RIB CHOPS WITH CREAMY WHOLE GRAIN MUSTARD SAUCE

Steps:

• Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
• Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.

CRISPY RACK OF LAMB WITH HONEY AND MASCARPONE

Steps:

• For the lamb: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.
• For the sauce: In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.
• Cut the lamb between the bones into individual chops and serve with the sauce.

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

LAMB IN MUSTARD-MASCARPONE SAUCE

Steps:

• One or two days before serving, heat oil in a large Dutch oven and, in batches, brown shanks on all sides and set aside. Add celery, onion and carrot and sauté about 3 minutes. Add shanks, Marsala, chicken stock and enough water to cover. Boil, then reduce heat, cover and simmer until lamb is tender, about 1 1/2 hours. Cool, cover and refrigerate.
• An hour before serving, remove the meat from the shanks, break into 1-inch chunks and return to pot. Mix the marinade ingredients. Add to lamb and cooking liquid and let stand at room temperature 1 hour.
• In a deep skillet, heat olive oil and crisp the pancetta and remove to a bowl. Add shallots and rosemary to the skillet and sauté until shallots are browned. Set aside shallots and discard rosemary.
• Add garlic and cumin, sauté 3 minutes, then deglaze the pan with Marsala and vinegar over medium heat until reduced to about 1/3 cup. Add lamb and marinade and cook, stirring, 5 minutes. Stir in paprika and tomato paste and mix well. Stir in shallots and simmer 15 minutes.
• Remove lamb and shallots to a serving bowl and keep warm. Boil liquid until thickened, about 10 minutes. Whisk in mascarpone, add the lamb and shallots and pour over the barley (see recipe). Sprinkle with pancetta.