| Prep: 20 mins | Cook: 25-30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 34g | 12g | 8g |
| sugars | fibre | protein | salt |
| 1g | 1g | 32g | 0.8g |
Why I Love Italian Agnello in crosta di erbe
There’s something undeniably enchanting about the fusion of traditional flavors that make up the beautiful dish, Agnello in crosta di erbe. As a Southern girl with a penchant for hearty, comforting meals, I was thoroughly captivated the first time I prepared this lamb dish. The combination of succulent meat with an herbaceous, crunchy crust immediately reminded me of the cherished comfort foods back home, albeit with an Italian twist.
Herb-Centric Elegance
The lamb racks in Agnello in crosta di erbe offer a marriage of rustic elegance and robust flavor. The aromatic blend of fresh rosemary, thyme, parsley, and garlic creates a crust that not only seals in moisture but adds an exquisite layer of texture and taste. It’s akin to the way we cherish our cornbread crusts in the South—crispy and full of character.
Every bite brings forth the savory richness of lamb enhanced by the earthy freshness of herbs and the salty punch from grated Parmesan. It’s a dish perfect for Sunday dinners or celebratory gatherings, much like our Southern fried chicken which we hold close for special occasions.
Perfect Pairings
Agnello in crosta di erbe pairs wonderfully with a variety of side dishes. The acidity of a vibrant tomato and mozzarella salad or the creaminess of a Parmigiano-Reggiano risotto would complement the lamb perfectly. For a Southern-inspired addition, consider cheesy grits or collard greens to bridge the traditional with the contemporary.
Drawing inspiration from celebrated Italian chefs like Gennaro Contaldo, who is famed for his rustic yet refined approach to Italian cuisine, this recipe has a simplicity and heartiness that resonates deeply with my culinary roots. I’ve always admired how his dishes, just like our Southern classics, tell a story through flavors and ingredients that are unpretentious yet profoundly satisfying.
Preparing Agnello in crosta di erbe feels like honoring tradition while embracing a bit of innovation—a sentiment that speaks to the soul of every home cook. Whether you’re steeped in Southern traditions like me or you fancy exploring another culinary landscape, this lamb recipe promises a delightful, flavorful adventure right in your kitchen.
What You’ll Need
- 2 racks of lamb (about 2 pounds each)
- 4 tablespoons olive oil
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
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Method
Step One
Preheat your oven to 400°F (200°C). Take the racks of lamb out of the refrigerator and let them come to room temperature.
Step Two
Season the lamb racks generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks for about 2-3 minutes on each side until they are nicely browned. Remove from the skillet and set aside to cool slightly.
Step Three
In a mixing bowl, combine the fresh breadcrumbs, grated Parmesan cheese, chopped rosemary, chopped thyme, chopped parsley, minced garlic, and remaining 2 tablespoons of olive oil. Mix well until all the ingredients are evenly incorporated.
Step Four
Brush the seared lamb racks with Dijon mustard, making sure to coat them evenly. Press the breadcrumb and herb mixture onto the mustard-coated lamb, creating a uniform crust.
Step Five
Place the crusted lamb racks back in the same skillet, bone side down. Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare, or longer depending on your desired level of doneness.
Step Six
Remove the skillet from the oven and let the lamb rest for about 10 minutes before cutting into individual chops. Serve immediately and enjoy your Agnello in crosta di erbe!
