Herb-Crusted Rack of Lamb

DifficultyIntermediate

Herb-Crusted Rack of Lamb is a gourmet dish that combines tender, juicy lamb with a flavorful crust made from fresh herbs, garlic, and breadcrumbs. This dish is perfect for special occasions and pairs beautifully with roasted vegetables and a red wine reduction sauce.

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
For the Rack of Lamb
 2 racks of lamb (about 1.5 lbs each, frenched)
 2 tbsp olive oil
 2 tsp salt
 1 tsp black pepper
 2 tbsp Dijon mustard (for binding the crust)
For the Herb Crust
 1 cup panko breadcrumbs (or regular breadcrumbs)
 2 cloves garlic (minced)
 2 tbsp fresh rosemary (chopped)
 2 tbsp fresh thyme (chopped)
 ¼ cup Parmesan cheese (grated)
 2 tbsp unsalted butter (melted)
 1 tbsp olive oil
 ½ tsp salt
 ½ tsp black pepper
For the Red Wine Reduction Sauce (Optional)
 1 cup red wine
 ½ cup beef broth
 2 tbsp unsalted butter
 1 shallot (finely chopped)
 1 tsp fresh rosemary (chopped)
Prepare the Lamb
1
  • Preheat Oven:
    • Preheat the oven to 400°F (200°C).
  • Season the Lamb:
    • Pat the racks of lamb dry and rub them with olive oil.
    • Season with salt and black pepper on all sides.
Sear the Lamb
2
  • Heat a Skillet:
    • In a large skillet over medium-high heat, sear the lamb racks for 2-3 minutes per side until browned.
  • Cool Slightly:
    • Remove from the pan and let rest for a few minutes.
Make the Herb Crust
3
  • Combine Ingredients:
    • In a bowl, mix panko breadcrumbs, garlic, rosemary, thyme, Parmesan cheese, melted butter, olive oil, salt, and pepper.
  • Coat the Lamb:
    • Brush the lamb with Dijon mustard, then press the herb mixture onto the surface, ensuring an even coating.
Roast the Lamb
4
  • Bake the Lamb:
    • Place the lamb racks on a baking sheet and roast for 15-20 minutes, or until the internal temperature reaches:
      • 125°F (52°C) for rare
      • 135°F (57°C) for medium-rare
      • 145°F (63°C) for medium
  • Rest the Meat:
    • Remove from the oven, cover with foil, and let rest for 10 minutes before slicing.
Make the Red Wine Reduction Sauce (Optional)
5
  • Sauté the Shallots:
    • In a saucepan over medium heat, melt butter and sauté the shallots until softened.
  • Reduce the Wine:
    • Add red wine and rosemary, simmering until reduced by half.
  • Add Broth and Finish:
    • Stir in beef broth and simmer for another 5 minutes.
    • Whisk in extra butter for a glossy finish.
Serving Suggestions
6
  • Slice the Lamb:
    • Cut between the bones to create individual lamb chops.
  • Plate with Sides:
    • Serve with roasted vegetables, mashed potatoes, or couscous.
  • Drizzle with Sauce:
    • Pour the red wine reduction over the lamb for extra flavor.
Pro Tips
7
  • Extra Crispy Crust: Toast the panko breadcrumbs in butter before applying to the lamb.
  • Perfect Doneness: Use a meat thermometer to ensure accurate cooking.
  • Make Ahead: Prepare the herb crust in advance and store in the fridge for up to 24 hours.

 

Ingredients

For the Rack of Lamb
 2 racks of lamb (about 1.5 lbs each, frenched)
 2 tbsp olive oil
 2 tsp salt
 1 tsp black pepper
 2 tbsp Dijon mustard (for binding the crust)
For the Herb Crust
 1 cup panko breadcrumbs (or regular breadcrumbs)
 2 cloves garlic (minced)
 2 tbsp fresh rosemary (chopped)
 2 tbsp fresh thyme (chopped)
 ¼ cup Parmesan cheese (grated)
 2 tbsp unsalted butter (melted)
 1 tbsp olive oil
 ½ tsp salt
 ½ tsp black pepper
For the Red Wine Reduction Sauce (Optional)
 1 cup red wine
 ½ cup beef broth
 2 tbsp unsalted butter
 1 shallot (finely chopped)
 1 tsp fresh rosemary (chopped)

Directions

Prepare the Lamb
1
  • Preheat Oven:
    • Preheat the oven to 400°F (200°C).
  • Season the Lamb:
    • Pat the racks of lamb dry and rub them with olive oil.
    • Season with salt and black pepper on all sides.
Sear the Lamb
2
  • Heat a Skillet:
    • In a large skillet over medium-high heat, sear the lamb racks for 2-3 minutes per side until browned.
  • Cool Slightly:
    • Remove from the pan and let rest for a few minutes.
Make the Herb Crust
3
  • Combine Ingredients:
    • In a bowl, mix panko breadcrumbs, garlic, rosemary, thyme, Parmesan cheese, melted butter, olive oil, salt, and pepper.
  • Coat the Lamb:
    • Brush the lamb with Dijon mustard, then press the herb mixture onto the surface, ensuring an even coating.
Roast the Lamb
4
  • Bake the Lamb:
    • Place the lamb racks on a baking sheet and roast for 15-20 minutes, or until the internal temperature reaches:
      • 125°F (52°C) for rare
      • 135°F (57°C) for medium-rare
      • 145°F (63°C) for medium
  • Rest the Meat:
    • Remove from the oven, cover with foil, and let rest for 10 minutes before slicing.
Make the Red Wine Reduction Sauce (Optional)
5
  • Sauté the Shallots:
    • In a saucepan over medium heat, melt butter and sauté the shallots until softened.
  • Reduce the Wine:
    • Add red wine and rosemary, simmering until reduced by half.
  • Add Broth and Finish:
    • Stir in beef broth and simmer for another 5 minutes.
    • Whisk in extra butter for a glossy finish.
Serving Suggestions
6
  • Slice the Lamb:
    • Cut between the bones to create individual lamb chops.
  • Plate with Sides:
    • Serve with roasted vegetables, mashed potatoes, or couscous.
  • Drizzle with Sauce:
    • Pour the red wine reduction over the lamb for extra flavor.
Pro Tips
7
  • Extra Crispy Crust: Toast the panko breadcrumbs in butter before applying to the lamb.
  • Perfect Doneness: Use a meat thermometer to ensure accurate cooking.
  • Make Ahead: Prepare the herb crust in advance and store in the fridge for up to 24 hours.

Notes

Herb-Crusted Rack of Lamb
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