Herb Crusted Rack of Lamb & Chanterelle Cream Sauce
Pepé said, “Oh la la…What a nice rack!” Alright, alright… calm down everyone. He was talking about this Herb Crusted Rack of Lamb. Where was your mind? He thought he was going to have to “French” the rack of lamb. “Frenching” is when you trim the fat off between the bones so they are very clean and pretty. But, you can buy them from Costco or Aldi, already trimmed and ready to go. It’s not hard to do, but it’s always nice when some of the work is done for you.
What’s this pretty green herb crust?
This herb crust is made of basil, panko bread crumbs and parmesan cheese. It’s not required, but it is so delicious, you won’t want to omit it. I watched Gordon Ramsey demonstrate how to make Herb Crusted Rack of Lamb on his show “Master Chef”. He talks fast and they don’t show you every detail. Nor does he give you the recipe for the herb breading. So, with much guessing and tasting, here is what I came up with and it’s quite delicious—I think you’ll agree. The breading is a very pretty bright green and perfect for a springtime or Easter dinner, but equally great anytime of the year.
Easy Step-by-Step Instructions
Heat oven to 425°. Blend all breading mix ingredients in a food processor and set aside.
Season lamb generously with salt and pepper on both sides.
Heat oil in a skillet (I used an iron skillet) on medium high until it just barely starts to smoke. Sear the lamb for a few minutes on each side.
Halfway through the process add both halves of the garlic (cut side up) and the thyme to the skillet. Once seared on all sides, place the garlic and the thyme in the middle and place the lamb on top of them.
Add butter and baste the lamb for a few minutes then place the entire skillet and contents in the oven for 6 minutes.
Pull lamb out of the oven and brush with Dijon mustard. Dip the lamb in the breading mix to coat the meat on all sides (not the bones).
Shake off any excess. Put back in oven for an additional 4-8 minutes or until internal temperature reaches 130°-135°. Remove from oven and let lamb rest for about 10 minutes under a foil tent.
Give it one more light coating of breading if desired (optional). Slice each close to the bone, plate and serve.
Herb Crusted Rack of Lamb
Ingredients
- 1 Racks Lamb 8 bones each (Frenched)
- 1 Large Head garlic (Sliced in half so you have a top and bottom)
- 1 Small Handful Fresh Thyme (Stems on)
- 2 Tablespoons Butter
- 2 Tablespoons olive oil Extra Virgin
- 2 Tablespoons Dijon Mustard
- Salt and Pepper
Herb Breading Mix
- 3/4 Cup Tightly Packed Fresh Basil
- 1/2 Cup Panko Bread Crumbs
- 1/2 Cup Parmesan cheese (Grated)
- Salt and Pepper
Instructions
- Preheat oven to 425°F. Blend all breading mix ingredients in a food processor and set aside.
- Season lamb generously with salt and pepper on both sides.
- Heat oil in a skillet (I used an iron skillet) on medium high until it just barely starts to smoke. Sear the lamb for a few minutes on each side.
- Halfway through the process add both halves of the garlic (cut side up) and the thyme to the skillet. Once seared on all sides, place the garlic and the thyme in the middle and place the lamb on top of them.
- Add butter and baste the lamb for a few minutes. Then place the entire skillet and contents in the oven for 6 minutes. Pull lamb out of the oven and brush with Dijon mustard. Dip the lamb in the breading mix to coat the meat on all sides (not the bones). Shake off any excess.
- Place back in oven for an additional 4-8 minutes or until internal temperature reaches 130°F-135°F. Remove from oven and let lamb rest for about 10 minutes under a foil tent.
- Give it one more light coating of breading if desired (optional). Slice each close to the bone, plate and serve.
Notes
Chanterelle Cream Sauce
Ingredients
- 1 Cup Chanterelle Duxelle rough cut
- 1 Tablespoon Butter
- 1 Cup White Wine (such as Sauvignon Blanc)
- 1 1/4 Cup Heavy Cream
- Salt & Pepper to taste
Instructions
- Heat medium skillet to med/high heat. Melt butter, add chanterelle duxelle and cook for about one minute.
- Pour wine into skillet, increase heat to high and cook until reduced by half (about 5 minutes).
- Add cream, reduce heat back to med/high and cook, stirring occationally until desired thickness. *When sauce is moved across skillet, it's thick enough to slowly fill back in, but not too thick.
Notes
What to serve with this Herb Crusted Rack of Lamb
Serve with these Easy & Healthy Roasted Fall Veggies or anything you might serve with pork like this…
