Rack Of Lamb Recipe
Make Rack Of Lamb Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rack of Lamb
Herb-Panko Crust
Pan Sauce (optional)
Method
Rack of Lamb
- 1
Trim & Bring to Room Temperature
If the racks are not frenched, trim excess fat leaving a thin fat cap. Pat the racks dry with paper towels. Let the racks sit at room temperature for 30 minutes before cooking to promote even cooking.
- 2
Season
Preheat oven to 425°F (220°C). Season the meat side of the racks generously with kosher salt and freshly ground black pepper, pressing the salt and pepper into the surface. Rub 2 tablespoons olive oil over the meat to help the crust adhere.
- 3
Sear
Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Place racks bone-side down (fat side up) and sear for 2-3 minutes until golden brown. Turn and sear the other side for 1-2 minutes to color the bones and fat. Use tongs to hold and quickly sear the exposed ends of the bones for 15-30 seconds each for appearance.
Herb-Panko Crust
- 4
Prepare Crust Mixture
In a medium bowl combine 3 oz panko breadcrumbs, 2 tbsp chopped parsley, 1 tbsp chopped rosemary, 1 tsp thyme, 1 tsp lemon zest, 2 minced garlic cloves, and 2 tbsp finely grated Parmesan. Stir to combine. Add 2 tbsp melted butter and mix until crumbs are evenly moistened but not soggy.
- 5
Coat with Mustard & Apply Crust
After searing, remove skillet from heat briefly. Brush the meat surface of each rack with an even layer of Dijon mustard (about 1 tbsp per rack). Press the panko-herb mixture firmly onto the mustard-coated surfaces, compacting so it adheres and forms an even crust. If needed, press with the back of a spoon to compact.
- 6
Roast to Temperature
Transfer the crusted racks (still in the ovenproof skillet or on a roasting pan) to the preheated oven. Roast at 425°F (220°C) until the internal temperature at the thickest part of the meat (away from bones) reads: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. This typically takes 12–18 minutes depending on rack size (check after 12 minutes).
- 7
Rest
Remove racks from oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. Resting allows carryover cooking and juices to redistribute. Internal temp will rise ~5°F (3°C).
Pan Sauce (optional)
- 8
Deglaze
While racks rest, place the searing skillet back on medium heat. Add the minced shallot and cook, stirring, 1 minute until softened. Pour in 1 cup dry red wine to deglaze, scraping browned bits from the pan with a wooden spoon. Reduce the wine by about half, 3–5 minutes.
- 9
Finish Sauce
Add 1 cup beef or lamb stock and a sprig of rosemary. Simmer until sauce reduces by about one-third and slightly thickens, 4–6 minutes. Remove rosemary. Remove pan from heat and whisk in 1 tbsp cold unsalted butter to gloss and slightly thicken the sauce. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. Strain if desired.
- 10