CategoryLamb, Main Courses, Meat
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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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
- Place the lamb racks on a baking sheet and roast for 15-20 minutes, or until the internal temperature reaches:
- 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)
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