Slow Roasted Lamb Chop Recipe with Tarragon Mustard Sauce

Updated at: Thu, 21 Nov 2024 19:04:53 GMT

Step 1

Preheat oven to 325F.

Step 2

Season all sides of the lamb with salt, pepper, and rosemary, pressing the seasonings into the racks so they stick. Place the rack in large resealable plastic bags and refrigerate overnight.

Step 3

The bag will take up less room in your fridge than a casserole dish. You can even use those crispier drawers to store it as well. Let’s face it, it’s all about maximizing the fridge space during the holidays!

Step 4

Before searing the lamb, assemble the Provencal tomatoes. Slice the tops off the tomatoes and just a sliver off the bottoms if needed to stabilize them. In a small bowl mix together the bread crumbs, seasonings and oil with a fork. Sprinkle mixture on each tomato and place them on a large, heavy bottom rim-lined sheet pan.

Step 5

Before searing the lamb, brush off the rosemary. The lamb is already seasoned with its flavor and this will prevent burnt rosemary in your pan.

Step 6

Add the olive oil to a wide skillet. Heat the skillet on medium-high and once the oil is shimmering sear the lamb on all sides until golden brown. This goes quickly and should only take about 3-4 minutes. Transfer the lamb to a plate to rest.

Step 7

Place the shallots in the pan drippings, cut side down. Don’t move them until they start to caramelize and turn a golden brown. About 2 minutes or so. Then flip the shallots and sauté them until they are golden brown and fork tender. Season the shallots with salt and pepper to taste. Then add the balsamic vinegar, deglazing the pan and tossing the shallots to coat.

Step 8

Transfer the lamb and shallots to the sheet pan with the tomatoes and roast together at 325F for 25 minutes for medium doneness. This will provide a nice pink interior and the best flavor.

Step 9

Transfer the lamb to a carving board. Cover it with foil to keep warm and allow it to rest for 15 minutes.

Step 10

Meanwhile, prepare the mustard sauce.

Step 11

In a large saucepan add the heavy cream, mustards, and Worcestershire sauce. Bring to a simmer and allow the sauce to thicken for 5-8 minutes. Add fresh tarragon and stir to combine.

Step 12

To carve, place the lamb upright with the meaty side down and the bones up in the air and carve single chops in between the bones. Serve 2 chops per person, crisscrossing the bones at the top of the plate, with a few shallots tucked in between the meat side of the chop, at the bottom of the plate. Drizzle the chops with the mustard sauce and garnish with a 1-inch (2.5 cm) sprig of fresh tarragon. Set the tomatoes off to the side of each plate and serve.

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