Herb Crusted Rack of Lamb
Herb-Crusted Rack of Lamb is impressive enough for holidays and gatherings but so easy you'll make it all the time!
Servings: 4
Ingredients
- 2 7-8 bone racks of lamb see notes below
- salt and pepper to taste
- 2 tablespoons neutral oil for searing
- 2 tablespoons Dijon mustard
For the crust topping
- 5 cloves garlic minced
- 1 tablespoon rosemary leaves
- 1/2 cup (30g) panko breadcrumbs
- 1/3 cup (50g) shelled pistachios
- 1/4 packed cup flat-leaf Italian parsley
- 2 tablespoons (30ml) olive oil
Instructions
- Remove the majority of the exterior layer of fat from each rack. You can French the rack if desired, but it is not necessary. Liberally season all sides of the racks with salt and pepper.
- Preheat oven to 400°F and set the rack to the middle level.
- Heat a large oven-safe pan to medium-high heat and add the neutral oil. Once shimmering, add the racks, cupped side down, and sear on all sides, working 1 rack at a time if needed. Cook the racks until browned but still raw on the interior (about 5 minutes total) then set the seared racks on a cutting board to slightly cool.
- Place the crust topping ingredients into a food processor and pulse to combine.
- Brush the mustard onto the cupped or meaty part of the racks then divide the topping and gently press it into the mustard to adhere. Place each rack, crust side up, into the pan and roast in the oven until an internal temperature of 130°F is achieved. Use an oven safe thermometer inserted into the thickest part of the lamb for the utmost precision. If you like your lamb more well done or rare adjust accordingly.
- Once the lamb has finished cooking place the racks on a cutting board and lightly tent with foil. After 10-15 minutes slice into chops and serve right away. Enjoy!
Notes
- Racks of lamb rib chops are normally sold in 7-8 bone packs weighing approximately 2 pounds each. 3-4 chops makes a good sized portion.
- Most racks of lamb are sold somewhat "frenched" though often some of the fat is left on the rack and between the bones. Entirely frenching the racks will give a better appearance but is not necessary, plus you will lose more of the meat and will likely need to cover each bone with foil to prevent burning.
- Leftovers can be saved for up to 3 days in the fridge.
Nutrition
Calories: 620kcal | Carbohydrates: 15g | Protein: 50.4g | Fat: 41g | Saturated Fat: 11.4g | Sodium: 866mg | Fiber: 3.5g | Sugar: 2.1g | Calcium: 109mg | Iron: 5mg
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