| Prep: 25 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 13g | 10g |
| sugars | fibre | protein | salt |
| 1g | 2g | 31g | 1g |
Why I Love French Herb-Crusted Rack of Lamb
The first time I prepared the Herb-Crusted Rack of Lamb, I found myself captivated by the fusion of lively herbs and the robust gamey flavor of the lamb, it was an unforgettable moment of culinary delight. Every spice and ingredient that goes into the preparation of this dish aligns perfectly to yield a mouthwatering feast that is reminiscent of traditional French cuisine. It’s a recipe I cherish, for not only its rewarding flavors but the memories and emotions it stirs.
A Nod to the Old World
Despite it being primarily a French recipe, the Herb-Crusted Rack of lamb holds a particular spot in my heart. It subtly tingles my fondness for heritage and reminds me of my Italian grandparents, who were adept at uniting people around fantastic dishes. While this recipe deviates from my usual proclivity towards Italian-American classic staples, it still retains a firm grip on old world traditions, and an appreciation for a well-cooked meat dish.
The inspirational torch for this particular preparation was passed on to me by none other than Chef Raymond Blanc. Raymond’s emphasis on the quality of ingredients and his infectious love for French cuisine has been a guiding light in my culinary growth and adopting this Herb-Crusted Rack of lamb from him has been an honor.
Diversifying Flavors
Amid the flavorful symphony in this Herb-Crusted Rack of Lamb, the tasteful adventure of rosemary, thyme, and parsley particularly stands out. While these herbs might sound conventional, their fresh flavors coupled with breadcrumbs and the intense Dijon mustard creates a delightful crust that harmonizes with the tender lamb. And as the dish bakes to perfection, the aroma of garlic and olive oil permeates through the kitchen, setting up an irresistible anticipation for the meal.
This recipe stands in a league of its own but those familiar with the Traditional Crown Roast of Lamb may find some similarity, especially in the harmonious blend of herbs and the juiciness of the main protein.
Awakening the senses, the Herb-Crusted Rack of lamb forms an impeccable centerpiece for a family dinner and pairs amazingly well with a side of garlic butter roasted carrots or a classic spaghetti squash.
In the end, the Herb-Crusted Rack of Lamb is not just a dish to be made and savored. It’s a flavorful journey bringing together traditions, cherished influences, and the simple joy of preparing food that would make our forebears proud. And the satisfaction and contentment that come at the end of this culinary voyage are what make this recipe truly close to my heart.
What You’ll Need
- 2 racks of lamb (about 1.5 pounds each)
- Salt to taste
- Black pepper to taste
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 cup fresh rosemary leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup breadcrumbs
- 3 tablespoons Dijon mustard
- 2 tablespoons butter, melted
Method
Step One
Start by pre-heating your oven to 400°F (200°C). Meanwhile, season the racks of lamb with salt and black pepper on both sides.
Step Two
In a large skillet, heat the olive oil over medium-high heat. Add the racks of lamb and sear until they are brown on all sides. The process should take about 5 to 7 minutes for each rack.
Step Three
While the lamb is browning, prepare the herb crust. In a bowl, combine the minced garlic, chopped rosemary, thyme, parsley, breadcrumbs, Dijon mustard, and melted butter. Mix well until you have a paste-like consistency.
Step Four
Once the lamb racks are browned, remove them from the stove. Spread the prepared herb crust mixture evenly over the meaty side of the racks.
Step Five
Place the racks of lamb in a roasting pan with the bones curving down and roast in the oven for about 15 to 20 minutes for medium-rare or until your desired level of doneness.
Step Six
Remember to remove the lamb from the oven and let it rest for a few minutes before slicing to allow the juices to redistribute. Slice between the bones to serve individual chops and enjoy your Herb-Crusted Rack of Lamb.
