Herb Crusted Rack of Lamb Recipe
4 Servings
Ingredients
2 Racks of Lamb
1 cup finely chopped parsley
1 onion, chopped
1 teaspoon dill weed, dried
¼ cup dry bread crumbs
½ teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground pepper
Preparation
Preheat oven to 425°F.
Combine all ingredients, except lamb. Mix well.
Remove excess fat from rack and pat mixture on outside of racks.
Place in shallow roasting pan on a rack and roast for 30 minutes for medium rare.
or
1 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons herbes de Provence*
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1 1 1/2-pound rack of lamb, trimmed
Preparation
Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
*A dried herb mixture available at specialty foods stores and some supermarkets or using dried herbs make your own. Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram are some of the herbs typically used. Orange zest is sometimes included.
or
Ingredients
1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 ½ lbs.)
Sauce:
2 med. shallots
1 cup dry red wine
2-1/2 teas. minced rosemary leaves
1 cup chicken broth
2 tablespoons butter
salt and ground black pepper
Instructions
Pre-heat oven to 450° F. In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. Don't turn it to mush. Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan.
Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook 10-12 min. or an internal temp 135 for med. rare. Let rest 10 min., slice.
Sauce: Pour off all but 2tbsp of from skillet. Saute shallots until soft. Add red wine and rosemary. Increase heat, simmer until syrupy. Add broth, reduce until about 3/4 cup. S & P, add butter.
chef