← All saved recipes
Herb Crusted Rack of Lamb with Red Wine Sauce
2-3 servings medium confidence View original ↗
Ingredients
  • 1 rack (about 1.5-2 lbs) Rack of lamb, frenched
  • 1-2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Unsalted butter (for basting)inferred
  • a few sprigs Fresh thyme
  • a few sprigs Fresh rosemary
  • 2-3 cloves, smashed Garlic cloves (for basting)inferred
  • 1 cup, packed Fresh parsleyinferred
  • 1/4 cup, packed Fresh mintinferred
  • 1 tbsp, chopped Fresh rosemary (for crust)inferred
  • 2 cloves Garlic cloves (for crust)inferred
  • 1/4 cup Parmesan cheese, gratedinferred
  • 1/2 cup Panko breadcrumbsinferred
  • 2 tbsp Dijon mustard
  • 1-2 shallots Shallots, minced
  • 1-2 cloves Garlic, minced (for sauce)
  • 1/2 cup Red wineinferred
  • 1 cup Beef stockinferred
  • 2 tbsp Unsalted butter (for sauce)inferred
  • to taste Salt & pepper (for sauce)
Steps
  1. Pat the rack of lamb dry and trim/clean the bones (french them) for presentation.
  2. Rub lamb with olive oil and season generously on all sides with salt and pepper.
  3. Heat a cast iron skillet until ripping hot, then sear the lamb rack on all sides until browned.
  4. Reduce heat slightly, add butter, thyme, rosemary, and garlic to the pan, and baste the lamb continuously for a couple minutes.
  5. Remove lamb from pan and set aside; preheat oven to 400°F (200°C).inferred
  6. In a blender, combine parsley, mint, rosemary, garlic, parmesan, and panko; pulse lightly to a coarse crumb (avoid over-blending into a paste).
  7. Brush the seared lamb rack all over with Dijon mustard.
  8. Press/dip the mustard-coated lamb into the herb breadcrumb mixture, coating all sides evenly.
  9. Transfer the herb-crusted lamb to the oven and roast until desired doneness (about 20-25 minutes for medium-rare, or until internal temp reaches 130-135°F).inferred
  10. Remove lamb from oven and let it rest for 10 minutes before slicing into chops.
  11. Meanwhile, in the same pan used for searing, sauté shallots and garlic until fragrant.
  12. Deglaze pan with red wine, then add beef stock; simmer and let reduce until thickened slightly.
  13. Whisk in butter and season sauce with salt and pepper to finish.
  14. Slice the rested lamb rack into chops and plate with the red wine sauce spooned over top.
Exact oven temperature and roasting time were not specified in the source material and have been inferred based on typical preparation for rack of lamb to medium-rare doneness. Herb crust and sauce ingredient quantities are estimated since original amounts were not given. Dish shown served with roasted potatoes and carrots as sides, though these are not listed as part of the core recipe ingredients.