Lamb à la Maille
Preparation time: 1 day ( marinade )
Cooking time: 50 minutes
Ron McKinlay
Executive Chef at Canoe Restaurant
Ingredients
Lamb
- 1 whole lamb rack (roughly 28 oz – 800 g – or 8 bone rack)
Maille mustard marinade
- 6 tbsp (85g) miso paste
- 7 tbsp (100g) Maille Dijon Original Mustard
- 6 tbsp (85g) sugar
- 3 1/2 tbsp (50 ml) Maille Sherry Vinegar
- 3 1/2 tbsp (50g) hydrated sea lettuce (or nori)
Maille mustard glaze
- 7 tbsp (100 g) Maille Old Style Mustard
- 3 1/2 tbsp (50g) sea lettuce (or nori)
- 3 1/2 tbsp (50g) miso paste
- 3 1/2 tbsp (50g) brown sugar
- 3 1/2 tbsp (50 ml) Maille Sherry Vinegar
Bread crumb
- Toasted panko
- Dashi granules
- Bonito powder
- Toasted nori powder
- Garlic powder
- Onion powder
Preparation
- Prepare the mustard marinade by combining miso paste, Maille Dijon Original Mustard, sugar, Maille Sherry vinegar, and hydrated sea lettuce in a bowl. Mix well and evenly apply to the whole lamb rack. Marinate overnight in the refrigerator.
- The next day start by preheating a (preferably charcoal) grill. While the grill is heating up, prepare the glaze mixture by combining all the ingredients using a whisk or spatula until mixed thoroughly.
- Remove the marinated lamb rack from the fridge and wipe off any excess marinade. Allow it to come up to room temperature. (this will help the protein cook evenly.) Roast the lamb rack in a hot pan until caramelized and dark all over (also which helps retain and seal in all the natural juices). Let it cool down before brushing liberally with the mustard glaze, which can be prepared in advance before guests arrive
- Onto the BBQ. The next step is to caramelize the lamb rack on all sides on the grill. Once a nice caramelization occurs, move it to a cooler side of the grill and roast until the internal temperature reaches about 58°C. Let the lamb rest. This will rise the internal temp to roughly 62-64°C.
- While the lamb rests prepare the bread crumb mixture by combining all listed ingredients together in a bowl. Set aside.
- After a nice rest, brush the lamb rack with the mustard glaze again and cover liberally with the bread crumb mixture. Shake off any excess crumbs and place it back on the grill to get a little more char and smoky flavour. Let rest for 5-10 minutes before carving.
- Finish the dish by sprinkling some sea salt over the carved lamb rack. Serve with a side of your favourite Maille mustard and Maille Gherkins.
