New Zealand Rack Of Lamb Recipe

Bring lamb to room temperature

Remove the racks of lamb from the refrigerator 45–60 minutes before cooking so they come to room temperature. This ensures even cooking.

Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.

Pat the racks dry with paper towels. Using a sharp knife, trim any excess fat, but leave a thin fat cap to baste the meat while roasting.

Season both sides of the racks generously with the 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Rub 2 tablespoons olive oil over the meat side (not the bones) to help the mustard and crust adhere.

In a bowl combine 1/2 cup finely chopped parsley, 2 tablespoons chopped rosemary, 1 tablespoon chopped thyme, 4 cloves minced garlic, 3 tablespoons Dijon mustard, 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mix the herb, breadcrumb and cheese mixture until evenly combined. The mixture should be moist but not soggy; add up to 1 more teaspoon olive oil if it seems dry.

Brush the meat side of each rack with Dijon mustard in an even layer. The mustard acts as glue for the crust and will mellow while roasting.

Press the herb-panko mixture firmly onto the mustard-coated meat side of each rack, creating an even crust about 1/4–1/2 inch thick. Use the back of a spoon or your fingers to compact the crust so it adheres well.

Heat an ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tablespoon olive oil if needed.

Place each rack in the hot skillet, crust-side up first, and sear the bone side for 1–2 minutes until the bones and fat are nicely browned. Flip and sear the meat edge and a small portion of the crusted top for 30–45 seconds to set the crust—do not burn.

Add 2 tablespoons unsalted butter and the fresh thyme sprigs to the pan. Spoon some melted butter over the meat briefly (baste) to add flavor before transferring to the oven.

Transfer the skillet to the preheated oven, crust-side up. Roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 12–18 minutes depending on rack size and oven. For medium, roast to 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Remove the skillet from the oven and transfer the racks to a cutting board, crust-side up. Tent loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature a few degrees.

If desired, while the lamb rests, spoon any pan juices over the racks to keep the crust moist. Discard thyme sprigs if over-browned.

To serve, cut each rack between the bones into individual chops (double chops if preferred). Arrange on a warm platter and serve immediately.