Rack Of Colorado Lamb Recipe

Bring to room temperature

Remove the racks from the refrigerator 45–60 minutes before cooking. Pat them dry with paper towels.

Trim any excess fat leaving a thin fat cap; if not already Frenched, clean between bones for presentation.

Preheat the oven to 425°F (220°C). Season both sides of the racks liberally with kosher salt and freshly ground black pepper. Rub with 2 tablespoons olive oil to help sear.

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until smoking slightly. Sear the racks, fat-side down first, 2–3 minutes until deep golden brown. Sear the other side 1–2 minutes. Turn to sear the ends (exposed ribs) briefly.

If using a probe thermometer, insert it into the thickest part of one rack, avoiding bone (target temp: 125°F/52°C for medium-rare after resting).

Brush the top/fat area of each rack generously with Dijon mustard (this acts as an adhesive for the herb crust).

Place racks bone-side down in the skillet (or on a roasting pan). Spoon or press the herb-panko mixture (see Herb Crust section) evenly over the mustard-coated tops, pressing lightly to adhere.

Roast in the preheated oven 12–18 minutes for medium-rare (internal 125–130°F/52–55°C). Roast longer if you prefer medium (135°F/57°C). Total time varies with rack size and oven; monitor temperature rather than relying on time alone.

Remove racks when 5–8°F (3–4°C) below final target temperature (carryover will raise temp slightly). Transfer to a cutting board, tent loosely with foil, and rest 10–12 minutes before slicing into individual chops.

While racks come to room temperature, prepare the herb crust: in a medium bowl combine finely chopped parsley, rosemary, thyme, minced garlic, panko breadcrumbs, grated Parmesan, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.

Add melted butter and mix until evenly moistened. The mixture should hold together slightly when pressed; if too dry add a teaspoon of olive oil or a touch more melted butter.

Right before roasting, spread Dijon mustard over the seared rack tops and press the herb-panko mixture onto the mustard so it forms an even crust layer. Do not pack excessively thick—about 1/4 to 1/2 inch.

When the lamb is resting, use the same skillet that was used to sear and roast (careful, handle will be hot). Place over medium heat and add the minced shallot; sauté 1–2 minutes until softened and translucent, scraping up browned bits from the pan with a wooden spoon.

Deglaze the pan with 1/2 cup dry red wine, bring to a simmer and reduce by about half (2–3 minutes).

Add 1 cup beef or lamb stock and a sprig of thyme. Simmer until sauce reduces to a slightly thickened consistency, about 5–7 minutes.

Remove thyme sprig, then whisk in the cold butter cubes one at a time off the heat to emulsify and glossy finish. Taste and adjust seasoning with salt and pepper to taste.

Spoon warm sauce over sliced lamb chops when serving.