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Herb-Crusted Rack of Lamb with Rosemary Jus

Herb-Crusted Rack of Lamb with Rosemary Jus

Dinner
Prep Time
25min
Cook Time
45min
Servings
2
Calories
650
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Chef's Note

For the best flavor, try to find a high-quality rack of lamb that's been properly frenched (where the rib bones are cleaned of meat and fat). The key to a perfect herb crust is ensuring your breadcrumbs are not too fine - a slightly coarser texture will give you a better crunch. If you prefer a more pronounced garlic flavor, roast the garlic cloves before adding them to the herb mixture.

Tags
dinner
lamb
herb-crusted
special occasion
intermediate
date night
protein-rich
rosemary
French-inspired
weekend meal
Ingredients

  • 1 rack (about 1.5 pounds, frenched) rack of lamb

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 3 cloves, minced garlic

  • 2 tablespoons Dijon mustard

  • 1/2 cup breadcrumbs

  • 3 tablespoons, divided olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 medium, finely chopped shallot

  • 1/2 cup red wine

  • 1 cup beef or lamb stock

  • 1 tablespoon unsalted butter

  • 2 tablespoons, chopped (for garnish) fresh parsley

Instructions
  • 1

    Remove the rack of lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.

  • 2

    Preheat the oven to 400°F (200°C).

  • 3

    In a food processor, combine 1 sprig of rosemary leaves, 1 sprig of thyme leaves, 2 minced garlic cloves, breadcrumbs, and 1 tablespoon of olive oil. Pulse until well combined to create the herb crust mixture.

  • 4

    Season the lamb rack with salt and pepper on all sides.

  • 5

    Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb rack for about 2 minutes on each side until browned.

  • 6

    Remove the skillet from heat and let the lamb cool slightly for 5 minutes. Brush the meaty side of the rack with 2 tablespoons of Dijon mustard.

  • 7

    Press the herb crust mixture firmly onto the mustard-coated side of the lamb rack.

  • 8

    Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare (internal temperature of 125-130°F) or adjust cooking time to your preferred doneness.

  • 9

    While the lamb is roasting, prepare the rosemary jus. In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped shallot and remaining minced garlic clove, and sauté for 2-3 minutes until softened.

  • 10

    Add the remaining rosemary sprig and thyme sprig to the saucepan. Pour in 1/2 cup of red wine and bring to a simmer. Reduce the wine by half, about 5 minutes.

  • 11

    Add 1 cup of stock to the saucepan and simmer until reduced by half, about 10 minutes. Strain the sauce through a fine-mesh sieve into a clean saucepan.

  • 12

    Return the strained sauce to low heat and whisk in 1 tablespoon of butter until melted and incorporated. Season with salt and pepper to taste.

  • 13

    Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing between the bones into individual chops.

  • 14

    Serve the lamb chops with the rosemary jus drizzled over the top and garnish with fresh chopped parsley.

Nutrition Information (per serving)
650
Calories
45g
Protein
12g
Carbs
42g
Fat
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