- 1 rack of lamb (not frenched), trimmed of excess fat
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced
- 2 tbsp Dijon-style mustard
- 1 tbsp harissa paste
- 1/4 cup fresh mint, finely chopped, divided
- 2 tbsp fresh parsley, chopped
- 1/2 cup panko or matzo meal
- 1 shallot, minced
- 3/4 cup dry red wine
- 1 cup beef or lamb stock
- 1 tsp honey
- Kosher salt and black pepper
Harissa-Mustard Rack of Lamb
Ingredients
Method
- Bring the rack to room temperature and season all over with salt and pepper.
- Sear in 1 tbsp hot oil on the fat cap and ends until well browned, about 6 minutes total, since this cut carries more fat than the frenched rack. Set aside to cool slightly.
- Combine mustard and harissa and brush over the meaty side. Mix remaining oil, garlic, half the mint, parsley, and panko into a crumb crust; press firmly onto the mustard-harissa layer.
- Roast on a rack in a 400°F oven for 22-26 minutes (this rack is thicker and meatier than the frenched version) until internal temp reads 130-135°F for medium-rare.
- Rest 10 minutes tented in foil before slicing.
- For the jus, deglaze the searing pan with red wine after softening the shallot in the drippings, scrape up the fond, and reduce by half. Add stock and honey, simmer to a light sauce consistency, about 8 minutes.
- Stir the remaining fresh mint into the jus just before serving so it stays bright rather than cooked-tasting.
- Carve into thick chops and serve with the mint-red wine jus on the side.
Chef's tip
Because this rack isn't frenched, the extra fat and connective tissue near the bones bastes the meat as it roasts - don't trim it away before cooking, just trim any excess from the finished chops at the table if you prefer.
