Rack Of Lamb Recipe

Bring to room temperature

Remove the rack of lamb from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Trim and tie (if needed)

If not already frenched, trim excess fat and silver skin from the bone side. Tie the rack with butcher's twine every 1–1.5 inches to help it hold shape while cooking (optional).

Season

Preheat oven to 425°F (220°C). Rub the lamb all over with 1 tablespoon olive oil, then season the meat side generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add a thin film of oil. Place the rack fat-side down and sear for 2–3 minutes until golden brown; turn and sear the other sides for 1–2 minutes to render fat and build color. Transfer skillet to oven bone-side down (bones act as a rack). Roast until internal temperature reaches 125°F (52°C) for medium-rare — about 15–20 minutes depending on size. For medium cook to 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Rest

Remove the rack from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes. Carryover cooking will raise the temperature a few degrees and redistribute juices.

Prepare herb mixture

While the lamb comes to room temperature (or during searing), combine 1/2 cup packed parsley, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 2 tsp Dijon mustard, 1 tsp lemon zest, 1/2 tsp black pepper, 1/2 cup breadcrumbs, 2 tbsp grated Parmesan (if using), and 1 tbsp extra-virgin olive oil in a bowl. Mix to form a slightly pasty but spreadable mixture. If too dry, add a little more olive oil or another 1/2 tsp mustard.

Apply crust (two options)

Option A — Before searing: Pat the herb mixture onto the meaty surface of the rack, pressing to adhere, then sear carefully (herbs may brown quickly). Option B — After searing and before finishing in oven: After searing and while the pan is in the oven or just before roasting, press the herb mixture onto the top (meaty side) of the rack. For the cleanest crust, sear the fat side only, then apply the herb crust and finish roasting. The recipe directions above assume searing first then applying the crust before roasting if desired.

Crisp the crust

If you applied the herb crust before roasting, it will bake and crisp in the oven during the 15–20 minute roast. If you prefer extra browning, after roasting briefly place under a broiler for 1–2 minutes while watching closely to avoid burning.

Make sauce

After removing the lamb from the skillet, place the skillet over medium heat. Add the minced shallot and the rosemary sprig and sauté 1–2 minutes until softened (use a little oil or butter if pan is dry). Pour in 1/2 cup wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–4 minutes. Add 1 cup stock and simmer until reduced to a glossy sauce that lightly coats the back of a spoon, about 6–8 minutes. Remove the rosemary sprig.

Finish sauce

Off the heat, whisk in 2 tbsp cold unsalted butter piece by piece to enrich and slightly thicken the sauce. Season to taste with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Strain the sauce through a fine sieve for a smooth finish, if desired.

Serve

Slice the rested rack between the bones into individual chops (about 8 chops). Spoon pan sauce over chops or serve on the side.