Herb Crusted Rack Of Lamb Recipe

Bring to room temperature

Take the racks of lamb out of the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season

Season the meat side of the racks generously with 1.5 tbs kosher salt and 1 tsp freshly ground black pepper. Lightly rub 2 tbs olive oil over the meat to help sear.

Sear

Preheat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until hot. Sear the racks, fat side down first, for 2–3 minutes until deeply browned. Turn and sear the other meat surfaces for 1–2 minutes. Remove from heat and let cool slightly (2–3 minutes) before applying mustard and herb crust.

Prepare herb mixture

In a bowl combine 0.5 cup finely chopped parsley, 2 tbs chopped rosemary, 1 tbs chopped thyme, 3 minced garlic cloves, 1 tbs lemon zest, 0.75 cup panko breadcrumbs, 0.25 cup finely grated Parmesan, 0.5 tsp salt and 0.25 tsp black pepper. Stir to evenly distribute the ingredients.

Bind the crust

Whisk together 0.25 cup Dijon mustard and 2 tbs melted unsalted butter in a small bowl. Add the mustard-butter mixture to the herb-breadcrumb mixture and toss until the crumbs are evenly moistened and hold together when pressed.

Apply crust

Using a spatula or your hands, spread a thin, even layer of Dijon mustard (reserve any leftover from the 0.25 cup used for binding—if none remains, no additional mustard needed) over the meat surfaces of the seared racks (the top and sides). Press the herb-breadcrumb mixture firmly onto the mustard-coated meat to form an even crust.

Roast

Preheat oven to 425°F (220°C). Place the crusted racks bone-side down on a roasting pan or in the same ovenproof skillet used for searing. Roast for 15–20 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), or 20–25 minutes for medium (135°F/57°C). For even cooking, rotate once halfway through if necessary.

Rest

Remove the racks from the oven and tent loosely with foil. Let rest for 10 minutes; carryover cooking will raise the internal temperature a few degrees. After resting, slice between the ribs into individual chops.

Sauté aromatics

While the lamb is roasting, melt 2 tbs unsalted butter in a small saucepan over medium heat. Add 2 tbs finely minced shallot and 1 minced garlic clove. Sauté gently until soft and fragrant, about 2–3 minutes, without browning.

Deglaze

Add 0.5 cup dry white wine (or chicken stock) to the pan to deglaze, scraping any browned bits from the bottom. Simmer until reduced by about half, approximately 3–4 minutes.

Add mustards and cream

Reduce heat to low and whisk in 2 tbs Dijon mustard and 1 tsp whole grain mustard. Stir in 0.5 cup heavy cream and 0.5 tsp fresh thyme leaves (if using). Simmer gently for 2–3 minutes until sauce begins to thicken to a coating consistency.

Finish and season

Taste and season with 0.5 tsp salt and 0.25 tsp black pepper as needed. Keep the sauce warm over the lowest heat until ready to serve. If sauce becomes too thick, whisk in 1–2 tbs water or stock to loosen.

Plate the sliced herb-crusted lamb chops, spoon the warm mustard shallot sauce over or alongside the chops, garnish with fresh thyme sprigs and lemon wedges. Serve immediately.