Paragotian Frenched Lamb Rack Recipe

Prepare and season

Remove the frenched lamb rack from the refrigerator 30 minutes before cooking to bring it close to room temperature. Pat dry with paper towels. Place the rack bone-side down on a cutting board and inspect the fat cap; trim any excessively thick fat leaving a thin even layer.

In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, kosher salt and black pepper. Mix to form a paste.

Brush the herb-mustard paste evenly over the meat surface of the lamb rack (not the exposed bones). If desired, gently pull back the bones slightly to create a handle and ensure paste covers the frenched portion evenly. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours (if refrigerating, bring back to room temperature 30 minutes before cooking).

Prepare crust

Preheat oven to 425°F (220°C). In a small skillet over medium heat melt 1 tbs unsalted butter. Add the panko breadcrumbs and toast, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer toasted panko to a bowl to cool slightly.

To the cooled panko add chopped parsley, grated Parmesan, lemon juice and red pepper flakes. Stir to combine. Taste and adjust salt if necessary (Parmesan adds saltiness).

Press the herb-panko mixture gently onto the mustard-coated meat surface of the rack, forming an even crust layer about 1/8–1/4 inch thick. Use the back of a spoon to compact the crust so it adheres.

Sear and roast

Heat an oven-safe skillet (cast iron preferred) over medium-high heat until shimmering. Add a light drizzle (about 1 tbs) of olive oil and sear the lamb rack, bone-side down first, for 1–2 minutes to develop color. Sear the meat side briefly 1 minute—avoid disturbing the crust. Immediately transfer the skillet to the preheated 425°F (220°C) oven.

Roast the rack for 12–18 minutes depending on desired doneness: 12–14 minutes for rare (internal 120–125°F / 49–52°C), 14–16 minutes for medium-rare (125–135°F / 52–57°C), 16–18 minutes for medium (135–145°F / 57–63°C). Use an instant-read thermometer inserted into the thickest part of the meat without touching bone for accurate reading.

Remove the skillet from oven and transfer the lamb rack to a cutting board. Tent loosely with foil and rest for 10 minutes. During resting, add 1 tbs unsalted butter to the hot skillet and swirl to melt, scraping any browned bits; spoon this butter over the top of the crust once while resting for additional gloss and flavor.

Carve and serve

After resting, using a sharp chef's knife, slice between the ribs into individual chops (approximately 8 chops). Arrange on a warmed platter, garnish with parsley sprigs and lemon wedges. Serve immediately.