Jul 09 2026
Restaurants›Scaramouche Restaurant›Lamb Rack Recipe

Lamb Rack Recipe

Inspired by Scaramouche Restaurant
Time1h 30m
Serves4

Bread crumb crusted. Piperade, wilted rapini, preserved lemon, cherry tomato pistou, salsa verde and fine olive oil.

Jump to Recipe

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.

Lamb Rack

Piperade

Wilted Rapini

Cherry Tomato Pistou

Salsa Verde

Garnish

Method

Prepare the Lamb

  1. 1

    Preheat Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Prepare the Rack

    Season the rack of lamb with salt and black pepper. In a skillet, heat olive oil and sear the lamb on all sides until golden brown.

  3. 3

    Crust the Lamb

    Mix breadcrumbs, chopped rosemary, and minced garlic in a bowl. Press the breadcrumb mixture onto the lamb and place it on a baking sheet.

  4. 4

    Roast the Lamb

    Roast the lamb in the preheated oven for 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

Prepare the Piperade

  1. 5

    Cook the Vegetables

    In a pan, heat olive oil over medium heat. Add onions and cook until translucent. Add bell peppers and garlic, cooking until soft. Season with salt and black pepper.

Wilt the Rapini

  1. 6

    Sauté the Rapini

    In a separate pan, heat olive oil and sauté garlic until fragrant. Add rapini and cook until wilted. Season with salt and pepper.

Make Cherry Tomato Pistou

  1. 7

    Blend Ingredients

    In a blender, combine cherry tomatoes, basil, garlic, and olive oil. Blend until smooth. Season with salt and pepper.

Prepare Salsa Verde

  1. 8

    Mix Salsa Verde

    In a bowl, combine chopped parsley, capers, garlic, and olive oil. Stir well and season with salt and pepper.

Plate the Dish

  1. 9

    Combine and Serve

    Slice the lamb rack and serve it over the piperade. Add wilted rapini on the side, drizzle with cherry tomato pistou and salsa verde, and top with preserved lemon and fine olive oil.

More from Scaramouche Restaurant