Combine all marinade ingredients in a resealable plastic bag. Add racks of lamb and marinate in the refrigerator for 1 or 2 hours.
Preheat oven to 350°F (180°C).
Rub the racks all over with mustard.
In a roasting pan, arrange racks in pairs with their bones interlaced.
Roast for some 30 minutes.
Transfer racks to a plate, tent with foil and let rest a few minutes to allow the juices to settle throughout the meat.
Deglaze roasting pan with wine vinegar, using a spoon to scrape up all any stuck-on bits.
Reduce liquid for 1 or 2 minutes to make tasty gravy to serve with the meat.
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.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.