Herb-Crusted Rack of Lamb

Name: Herb-Crusted Rack of Lamb
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 8 servings Gray or coarse sea salt, for serving; 79 milliliters Dijon mustard; 1 Tbsp finely chopped fresh rosemary; 5 mediums garlic cloves, finely chopped; 1 Tbsp honey; 8 servings Kosher salt; 2 kilograms frenched 8-bone racks of lamb, fat cap trimmed to 1/4 inch; 5 anchovy fillets, salt-packed or oil-packed, rinsed, dried, and finely chopped; 355 milliliters panko; 3 Tbsps finely chopped fresh Italian parsley leaves; 6 Tbsps unsalted butter (3/4 stick), at room temperature and cut into small pieces; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Herb-Crusted Rack of Lamb Head to the store and pick up pepper, oil-packed, vegetable oil, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a pescatarian diet.

Instructions

Heat the oven to 425°F and arrange a rack in the bottom third. Meanwhile, let the lamb sit at room temperature.Generously season the racks all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Oven

Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

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Frying Pan

Place 1 lamb rack fat-side down in the pan and sear until golden brown, rotating the rack to brown as much of the fat as possible (you’re just trying to brown the fat, so don’t worry about flipping the rack over), about 3 to 4 minutes total.

Ingredients you will need

Rack Of Lamb

Equipment you will use

Frying Pan

Transfer the lamb to a work surface, browned-side up.

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Lamb

Drain the oil from the pan and wipe out any browned bits with a paper towel. Return the pan to medium-high heat, add the remaining tablespoon of oil, and repeat with the remaining rack.

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Cooking Oil

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Paper Towels

Frying Pan

Place the garlic and anchovies on a cutting board. Make a paste by pressing down on the blade of a chef’s knife and dragging the side of it across the garlic and anchovies at a 15-degree angle, alternating between smashing them together and chopping the mixture, until a fine paste forms.

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Anchovies

Garlic

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Cutting Board

Knife

Transfer the paste to a medium bowl.

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Bowl

Add the butter and mix until smooth and combined.

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Butter

Add the panko, parsley, and rosemary and use your hands to evenly combine; set aside.

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Rosemary

Parsley

Panko

Place the mustard and honey in a small bowl and stir to combine. Using a pastry brush, evenly brush the browned sides of the lamb racks with the mustard-honey mixture, using all of it. Using your hands, gently press half of the panko mixture onto each of the racks over the mustard-honey mixture, making sure to cover the rack all the way up to the bones.

Ingredients you will need

Mustard

Honey

Panko

Lamb

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Pastry Brush

Bowl

Place the prepared lamb racks in a roasting pan with the bones facing the same direction. Roast, rotating the pan halfway through the cooking time, until an instant-read thermometer inserted into the center registers 125°F to 130°F for rare, about 25 to 35 minutes.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer the racks to a cutting board and let them rest uncovered for about 15 minutes.Carve each rack into 4 (2-bone) chops and arrange them on a platter. (Some of the coating may fall off—just sprinkle it back on the lamb.) Season with gray or coarse sea salt and serve.

Ingredients you will need

Coarse Sea Salt