12 Oz N.z. Lamb Rack Recipe
Recipe information
Make 12 Oz N.z. Lamb Rack in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lamb
Herb crust
Pan sauce (optional)
Finish & garnish
Lamb
1. Bring to room temperature and preheat
Remove the 12 oz New Zealand lamb rack from refrigerator 30–45 minutes before cooking to come to room temperature. This ensures even cooking. Meanwhile preheat the oven to 400°F (200°C).
2. Season
Pat the lamb rack dry with paper towels. Rub 1 tablespoon olive oil evenly over the meat side, then season both the meat and exposed bone edges with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.
3. Sear
Heat an ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add a light film of oil. Place the lamb rack, meat side down, and sear without moving for 2–3 minutes until deeply browned. Flip and sear the other meat side 1–2 minutes to color. Sear the fat cap briefly (30–60 seconds) to render some fat. Remove from heat.
Herb crust
4. Prepare crust
In a small bowl combine 2 tablespoons finely chopped parsley, 1 tablespoon chopped rosemary, 1 teaspoon chopped thyme, 1 minced garlic clove, 2 tablespoons panko, 1 tablespoon grated Parmesan, 1 tablespoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined — the mustard and oil should bind the herbs and crumbs into a spreadable paste.
5. Apply crust
Using a spoon or offset spatula, spread the herb-parmesan mixture evenly over the top (fat cap/meat side) of the seared lamb rack, pressing gently so it adheres.
6. Roast
Transfer the skillet with the crusted rack to the preheated oven. Roast at 400°F (200°C) until the internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. For a 12 oz rack that is about 8 bones, expect 12–18 minutes depending on oven and rack thickness. Begin checking at 10 minutes with an instant-read thermometer inserted into the thickest part, not touching bone.
7. Rest
Remove the rack from the oven when it reaches 5°F (3°C) below your target temperature (carryover will raise it). Transfer to a cutting board, tent loosely with foil and rest for 8–10 minutes. During resting, if desired, place 1 teaspoon butter on top to melt into the crust for shine and extra flavor.
Pan sauce (optional)
8. Deglaze skillet
While the lamb rests, place the ovenproof skillet on medium heat (use caution — handle will be hot). Add 1 tablespoon minced shallot and sauté 30 seconds until fragrant. Pour in 3 tablespoons red wine or dry port to deglaze, scraping browned bits from the pan.
9. Reduce and finish
Add 1/2 cup beef or lamb stock and 1 sprig fresh thyme. Simmer until the liquid reduces by about half (3–5 minutes) and slightly thickens. Remove thyme. Whisk in 1 tablespoon cold unsalted butter off-heat to glossy-emulsify the sauce. Season to taste with salt and pepper. Strain if you prefer a smooth sauce.
10. Serve with lamb
Spoon a small amount of sauce onto the platter or underside of sliced lamb as desired.
Finish & plating
11. Carve
Place the rested rack bone-side down and slice between the bones into individual chops or double chops (two-bone) depending on presentation preference. Use a sharp carving knife and a steady sawing motion.
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