Herb Crusted Rack of Lamb

French Countryside

Dinner Party Guide

All French Countryside Recipes

A rack of lamb is a great way to show off your skills for a dinner party or even a date night at home.

The method is simple: sear the lamb, spread herb panko butter over top, and broil until you remember it’s in the oven, and oopsies, you think it might be just a tad too dark. Spoiler alert: it’ll be perfectly rosé!

Herb Crusted Rack of Lamb
serves 4

The key is to pull your lamb about 5ºF below your desired temperature, then let it rest before slicing.

There are a few different options when buying lamb. You can buy either domestic lamb or imported lamb. US lamb is usually larger and milder in flavor because it’s initially fed on grasses but finished with grain. Lamb from Australia or New Zealand is pasture-raised, which leads to a gamier taste.

Shopping List —

• 1 full rack of lamb (8 bones)

• Dijon mustard

• salt

• freshly cracked black pepper

for the herb crust

• 4-5 tbsp butter

• 1 bunch parsley, picked & finely chopped

• 3-4 sprigs rosemary, picked & finely chopped

• 1/2 bunch thyme, picked & chopped

• 1 1/2 cups panko

• 3-4 garlic cloves, microplaned

• salt to taste

Equipment —

• sheet tray with a rack

• parchment paper

• food processor

• mixing bowl

• pastry brush

Steps —

1. Bring the butter to room temperature and pull the rack of lamb out at least 30 minutes before cooking.

for the herb crust

1. In a food processor, add the butter, garlic, chopped herbs, salt, and pepper. Pulse until smooth and green.

2. Mix together the butter and the panko in a small mixing bowl. The panko needs to stick together; if you press it between your palms, it should roughly hold its shape.

for the lamb

1. Clean the rack, and french the bones if desired (your butcher can also do this for you), and lightly score the fat cap. Season with salt and black pepper.

2. Preheat the broiler to high.

   *If you know your oven runs hot, use the low broil instead.

3. Sear the lamb in a preheated sauté pan with neutral oil, starting with the fat cap side down. Once golden brown, turn to sear the other sides.

4. Remove from the pan and onto a sheet tray with a rack. Brush the Dijon onto the seared fat cap, and then press and pack the herb breadcrumbs firmly onto the lamb in an even layer.

5. Roast the lamb on a sheet tray with a rack for 12–15 minutes, until the crust is golden brown or the lamb registers 5°F under your desired temperature. As it rests, it will continue to cook. Let it rest at least 5 minutes before slicing between each rib.