Lamb · French
Herb-Crusted Rack of Lamb
A frenched rack of lamb looks like restaurant food but takes about 40 minutes start to finish. Organic, grass-fed lamb is tender and mild, with none of the strong 'muttony' taste some people expect. A Dijon and fresh-herb crust keeps the meat juicy and makes a beautiful presentation for special dinners.
- Prep15 min
- Cook25 min
- Total40 min
- Servings4
Ingredients
- 2 French racks of lamb (about 8 bones each) $1,060
- 2 tbsp Dijon mustard
- 1/2 cup panko or fine breadcrumbs
- 3 tbsp chopped parsley, 1 tbsp chopped rosemary, 1 tsp thyme leaves
- 2 garlic cloves, finely grated
- 3 tbsp olive oil
- Salt and freshly ground black pepper
- 1/2 cup chicken bone broth and 1 tsp Dijon for a quick pan sauce $235
Instructions
- Take the racks out of the fridge 30 minutes before cooking. Heat the oven to 200 °C.
- Mix the breadcrumbs, herbs, garlic and 2 tbsp olive oil with a pinch of salt.
- Season the racks well with salt and pepper.
- Sear the racks in a hot oven-proof pan with 1 tbsp oil, fat side first, about 2 minutes per side, until browned.
- Let them cool for a couple of minutes, then brush the fat side with Dijon mustard and press the herb crumbs firmly onto it.
- Roast, crust side up, for 15-20 minutes until the center reaches 55-57 °C for medium-rare.
- Rest for 10 minutes. Meanwhile, set the pan over medium heat, add the bone broth and 1 tsp Dijon, scrape up the browned bits and simmer 3 minutes.
- Slice between the bones into chops and serve with the pan sauce.
Tips
- Wrap the exposed bones in foil so they don't burn.
- Serve with roasted potatoes and a simple mint or salsa verde sauce.
