Slow Roasted Lamb Chops with Carmelized Shallots and Roasted Tomato on a green floral Plate

Slow Roasted Lamb Chops with Tarragon Mustard Sauce

  • Author: Beth Le Manach
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: serves 4 1x


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! 



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

 For Tomatoes:

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

23 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.



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.


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.


An hour before guests arrive you could also make the bread crumb topping and slice your tomatoes. Leave both covered at room temperature.

  • Category: Main
  • Method: Roast
  • Cuisine: American

Keywords: Slow Roasted Lamb, Roasted Lamb Chops, Roasted Rack of Lamb with Rosemary, Lamb with Mustard sauce