Home Recipes Herb-Mustard Crusted Rack of Lamb

Herb-Mustard Crusted Rack of Lamb

Bake 20 min

Ingredients

  • 1 frenched rack of lamb (7-8 bones), trimmed
  • 3 tbsp olive oil, divided
  • 4 garlic cloves, minced
  • 2 tbsp Dijon-style mustard
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1/2 cup panko or matzo meal
  • 1 shallot, minced
  • 3/4 cup dry red wine
  • 1 cup beef or veal stock
  • 1 tsp tomato paste
  • 2 tsp margarine
  • Kosher salt and black pepper

Method

  1. Bring the rack to room temperature and season all over with salt and pepper.
  2. Heat 1 tbsp oil in a heavy skillet over high heat. Sear the rack on the fat side and both ends until deeply browned, about 5-6 minutes total. Set aside to cool slightly.
  3. Mix 2 tbsp oil, half the garlic, rosemary, and thyme with the panko into a coarse paste. Brush the seared meaty side of the rack with mustard, then firmly press the herb crust onto the mustard.
  4. Roast bone-side down on a rack in a 400°F oven for 18-22 minutes, until an instant-read thermometer reads 130-135°F for medium-rare. Watch the crust and tent with foil if it browns too fast.
  5. Rest the rack, loosely tented, for 10 minutes - internal temp will climb another 5-8 degrees.
  6. While it rests, make the jus: pour off excess fat from the searing pan, add remaining garlic and shallot, cook 1 minute, then deglaze with the red wine, scraping up the browned bits. Reduce by half, stir in tomato paste and stock, and simmer until lightly thickened, about 6-8 minutes.
  7. Off heat, whisk in the margarine for shine and body. Season with salt and pepper.
  8. Slice the rack into individual or double chops and serve fanned out with the jus spooned around, not over, the crust.

Chef's tip

Let the rack cool for a few minutes after searing before adding the crust - pressing crumbs onto a screaming-hot surface just burns them before the meat is even in the oven.

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