Australian Lamb Rack Recipe

Season the Lamb

Preheat your oven to 200°C (400°F). Season the lamb rack with salt and black pepper. Heat olive oil in a skillet over medium-high heat, then sear the lamb rack on all sides until browned.

Prepare the Herb Crust

In a bowl, combine chopped rosemary, thyme, minced garlic, breadcrumbs, and grated Parmesan cheese. Mix well.

Apply the Herb Crust

Remove the lamb from the skillet and brush the top with olive oil. Press the herb mixture onto the top of the lamb rack to form a crust.

Roast the Lamb

Place the lamb rack in the oven and roast for about 25-30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Allow the lamb to rest for 10 minutes before slicing.

Sauté Shallots

In the same skillet used for searing the lamb, add chopped shallots and sauté until translucent.

Deglaze with Red Wine

Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes.

Add Lamb Stock

Add the lamb stock and bring to a boil. Reduce heat and let it simmer until reduced by half, about 10-15 minutes.

Finish with Butter

Stir in butter until melted and smooth. Strain the sauce if desired.

Plate the Dish

Slice the lamb rack and serve with mint jelly on the side and drizzle the lamb jus over the lamb.