If you are looking for an easy Easter dinner idea then you can’t go wrong with my Slow Roasted Lamb Chops with Tarragon Mustard Sauce.
This recipe is so easy because after some initial searing and sautéing of the shallots, everything, including the tomato, roasts on one-sheet pan in the oven. This eliminates the stress of making sure everything is done on time!
WATCH MY SLOW ROASTED LAMB VIDEO DEMO
STEP#1: Prep the Rack of Lamb
For this recipe you’ll use a full rack of lamb which includes 8 chops. This works out well for serving 4 people since you can serve 2 chops per person.
Ask your butcher to French-trim your lamb so that the fat is trimmed up to the meat line. This will expose the bones of the chop. Trimming the fat will make the lamb easiest to roast by eliminating excess fat. It will also make for a prettier presentation as well.
The day before serving, season the lamb well with salt and pepper and minced rosemary on all sides.
Place the lamb in a resealable plastic bag and place in the refrigerator. It will take up less room in your fridge that way!
STEP#2: Sear the Lamb Rack and Shallots
Quarter the shallots so that each piece has 2 cut sides, this will give you two sides for caramelization. You can set them aside while you sear the lamb.
Before searing the lamb, brush off the rosemary with a paper towel. At this point the meat is already flavored with the rosemary and it will prevent it from burning in the pan.
Sear the lamb on all sides in a large skillet. The idea is just to brown all sides at this stage, not to actually cook it. So it should only take 3 minutes.
Then allow the lamb to rest while you caramelized the shallots.
The shallots should be caramelized in the lamb drippings. Place them in the fat, cut side down and don’t touch them! If you leave them be they will develop a beautiful golden brown color. Then flip them over to the second cut side to brown. Then place the lamb and the shallots on a sheet pan while you prepare the tomatoes.
STEP#3: How-To Prepare the Provencal-Style Tomatoes
Drizzle some olive oil on the top of each cut tomato. Transfer them to the sheet pan with the lamb and shallots while you create the bread crumb mixture.
Then top each tomato with the bread crumb mixture and place the whole tray in the oven to roast together at 325F for 25 minutes.
STEP#4: Prepare the Tarragon Mustard Sauce
I love this sauce because it’s SO easy and so delicious! You’ll combine heavy cream in a small sauce pan.
Then you’ll add 2 types of mustard. I like to use both Dijon mustard for flavor and whole grain mustard for texture. Then add a few dashes of Worcestershire sauce, and fresh tarragon and that’s it!
STEP#5: Carve The Lamb and Serve!
Allow the lamb to rest for a full 15 minutes to assure when you cut into it the juices don’t spill out all over your board. They should remain in the meat!
Pour the mustard sauce over the lamb. Since the lamb has been resting for 15 minutes it will be warm, but the sauce will be hot, so pouring the sauce over the lamb, brings the temperature of the lamb up too. Then serve the lamb with the shallots and the tomato and you’ll have one beautiful and delicious Easter dinner!
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Please let me know if you make this Slow Roasted Lamb recipe by leaving a rating and review below
For the Lamb:
- 2 Racks of lamb, 1 ¾ lb each rack (790g each rack)
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) salt
- freshly cracked pepper, to taste
- 2 tbsp (30 ml) fresh rosemary, minced
For the Shallots:
- 2 tbsp (30 ml) olive oil
- 6 whole shallots, peeled and quartered
- 1 tsp (5 ml) balsamic vinegar
- 4 medium tomatoes, tops sliced off
- 1 tsp (5 ml) olive oil
- 3 tbsp (45 ml) bread crumbs
- 1 tbsp (15 ml) panko bread crumbs
- ½ tsp (2.5ml) Herbs de Provence
- Salt and Pepper to Taste
- 1 tbsp (15 ml) fresh parsley, minced
For the Sauce:
- 2 cups (473 ml) heavy cream
- 2 tbsp (30 ml) Dijon Mustard
- 2 tbsp (30 ml) whole grain mustard
- 2-3 dashed Worcestershire sauce
- 1 tbsp (15 ml) fresh tarragon, chopped
- 8 (1-inch [2.5 cm]) sprigs of tarragon for garnish
- Preheat oven to 325F (162C).
- Season all sides of the lamb with salt, pepper and rosemary, pressing the seasonings into the racks so they stick. Place the racks in large resalable plastic bags and refrigerate overnight.
- The bags 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!
- 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. Not a good look (or taste!).
- Add the olive oil to a wide skillet. Heat the skillet on medium high and once the oil is shimmering sear the lamb 1 rack at a time, 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.
- In the pan drippings place the shallots 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.
- Transfer the lamb and shallots to a large rim lined baking sheet. Then prepare the tomatoes.
- Drizzle each tomato with olive oil and set on the sheet pan with the lamb and shallots. In a small bowl whisk together the bread crumbs, seasonings and parsley. Then add the melted butter. Whisk until a wet crumb forms. Spoon and tablespoon of crumbs on each tomato.
- Place the tray in the oven at 325F (162C) for 25 minutes for medium doneness of the lamb. This will provide a nice pink interior and the best flavor. It also is the perfect amount of time to roast the tomatoes and soften the shallots even further.
- While cooking time is a helpful guide, the better way to assure your meat is done is with a digital meat thermometer. To check for doneness, remove the roasting tray from the oven and when the thermometer is inserted into the thickest part of the lamb the internal temperature should read between 155-160 °F
- Transfer the lamb to a carving board. Cover it with foil to keep warm and allow it to rest for 15 minutes. This will assure all the juices stay inside the lamb.
- Meanwhile, prepare the mustard sauce.
- In a large sauce pan 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.
- 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. Add a roasted tomato and spoonful of shallots on the side.
AT THE STORE:
Ask your butcher to trim the lamb. This is a skill best left to professionals. A proper trimming should take the fat off the lamb all the way to the meat line, exposing the bones entirely. This will provide you with more elegant looking chops once they are carved and placed on the plate.
THE DAY BEFORE:
Season the lamb and rub it with the rosemary. Place it in the bags and refrigerate. Seasoning the day before will provide the best flavor.
Peel and quarter the shallots. Cover and refrigerate. Peeling shallots can be a pesky task and its best to get this done ahead of time instead when you have a house full of guests.
It’s also easier to quarter the shallots first and then peel them. They’ll be much easier to peel that way.
You could make the mustard sauce the day before, cover and refrigerate. Then reheat on a low simmer while your lamb is resting.
THE DAY OF:
An hour before guests arrive you could also make the bread crumb topping and slice your tomatoes. Leave both covered at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 874 Total Fat: 62g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 35g Cholesterol: 209mg Sodium: 468mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 5g Sugar: 10g Sugar Alcohols: 0g Protein: 53g