Herb-Crusted Rack of Lamb with Rosemary Jus
30min
1h
5
520
Chef's Note
For the best results, let your lamb come to room temperature for about 30 minutes before cooking. This ensures more even cooking throughout. If you prefer a more pronounced rosemary flavor in the jus, add the rosemary earlier in the reduction process. For a weeknight shortcut, you can prepare the herb crust mixture a day ahead and refrigerate until needed.
Tags
Ingredients
2 racks (about 1.5 lbs each) rack of lamb
3 tablespoons dijon mustard
3 sprigs fresh rosemary
2 tablespoons fresh thyme
2 tablespoons fresh parsley
3 cloves garlic
1 cup panko breadcrumbs
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 medium shallots
1 cup beef or lamb stock
1/2 cup red wine
2 tablespoons butter
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Trim any excess fat from the 2 racks of lamb, leaving a thin layer. Score the fat in a diamond pattern, being careful not to cut into the meat.
- 3
Season the lamb with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on all sides.
- 4
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb racks fat side down first for 2-3 minutes until golden, then briefly sear all other sides, about 1-2 minutes per side.
- 5
Remove the lamb from the skillet and let it rest on a plate. Allow to cool slightly, about 5 minutes.
- 6
While the lamb is cooling, finely chop 2 sprigs of rosemary leaves, 2 tablespoons of thyme, 2 tablespoons of parsley, and 3 cloves of garlic. Mix with 1 cup of panko breadcrumbs, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 7
Brush the cooled lamb racks with 3 tablespoons of Dijon mustard, covering all sides except the bones.
- 8
Press the herb-breadcrumb mixture firmly onto the mustard-coated lamb, ensuring it adheres well.
- 9
Place the lamb racks in the oven, bone side down, and roast for 20-25 minutes for medium-rare (internal temperature of 125-130°F) or 25-30 minutes for medium (internal temperature of 135-140°F).
- 10
While the lamb is roasting, prepare the rosemary jus. Finely dice 2 shallots and strip the leaves from 1 sprig of rosemary, chopping them finely.
- 11
In the same skillet used for searing, add the diced shallots and cook over medium heat until translucent, about 3-4 minutes.
- 12
Add 1/2 cup of red wine to the skillet, scraping up any browned bits from the bottom. Simmer until reduced by half, about 5 minutes.
- 13
Add 1 cup of beef or lamb stock and the chopped rosemary. Simmer until reduced by about one-third and slightly thickened, about 10 minutes.
- 14
Strain the jus through a fine-mesh sieve into a small saucepan. Return to low heat and whisk in 2 tablespoons of butter until melted and incorporated.
- 15
When the lamb reaches your desired doneness, remove from the oven and let it rest for 10 minutes, loosely tented with foil.
- 16
Slice the lamb between the bones into individual chops and arrange on plates. Drizzle with the warm rosemary jus before serving.
Nutrition Information (per serving)
520
38g
12g
35g
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