Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish
Frances JanischIn the Pantry Challenge video series, Lauren Braun Costello, a chef, author and food stylist, shows busy moms how to make tasty, healthy meals using ingredients they already have in their pantries, solving their unique cooking challenges.
In this video, Lauren shows Jennifer C., a busy mother of two and P.R. professional, how to grill a Dijon mustard-coated rack of lamb, served atop a peach, mustard and onion relish. This easy dish turns out looking so guest-ready, Jennifer would be happy to serve it to company -- or for dinner any night of the week.
After seasoning the lamb with kosher salt and freshly ground black pepper, Lauren brushes it with a bit of olive oil and grills it directly over the heat for three minutes, then turns it over to allow its other side to cook. She prepares a Dijon mustard and honey sauce, drizzles it over the lamb, and then moves the meat to the upper rack for some indirect grilling. While it cooks, she grills peach and onion halves, which are later roughly chopped and mixed in a bowl with salt, pepper, mustard and honey. This surprising sweet and savory combo nicely complements the perfectly pink meat. Once Lauren removes the lamb from the grill and allows it to cool, she cuts the rack into four double chops, following the bones as a guideline. And that last bit left after the fourth chop is cut? Well, that's the chef's treat.
Get Lauren's Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish recipe.
More on KitchenDaily:
- See the other ingredients from moms' pantries that Lauren incorporates into recipes.
- Gail Simmons tackles the ingredient project, too -- making three recipes with each.
- Get more lamb recipes here.