Walnut-crusted Rack of Lamb

Walnut-crusted Rack of Lamb
  • 2 servings
  • 0:05 Preparation
  • 0:25 Cooking
  • 0:30 Total Time


Add all
  • 1

    red onion sliced thick

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 500 g

    rack of lamb

  • 1/2 lb
    (225 g)

    creamy goat cheese

  • 1 Tbsp.
    (15 mL)


  • 1 cup
    (250 mL)


  • 2 Tbsp.
    (30 mL)

    chopped fresh mint

  • Salt and pepper

  • 1 cup
    (250 mL)

    red wine

  • 1 cup
    (250 mL)

    beef broth


Cover the bottom of a roasting pan with onion slices and place rack on top of them. Brush with mustard. Roast 10 min. at 450°F/230°C.

Reduce heat to 350°F/180°C.

Mix cheese, nuts, honey, mint, salt and pepper together in a food processor. Smear mixture on lamb. Add wine and beef broth to roasting pan.

Roast for another 15 min. or until meat thermometer reads 140°F/60°C for medium done lamb.

Thicken pan juices with cream.

Serve rack of lamb with sauce.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007