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Herb Crusted Rack of Lamb & Chanterelle Cream Sauce

Two medium rare herb crusted racks of lamb with a chanterelle cream sauce on a round white plate with roasted butternut squash, brussels sprouts and red onions.
Herb Crusted Rack of Lamb served with a chanterelle cream sauce, roasted butternut squash, brussels sprouts and red onions.

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.

Fresh basil, panko bread crumbs, parmesan cheese, salt & pepper ready to be blended in a food processor.

 

Easy Step-by-Step Instructions

Heat oven to 425°. Blend all breading mix ingredients in a food processor and set aside.

Fresh basil, panko bread crumbs, parmesan cheese, salt & pepper blended in a food processor.

Season lamb generously with salt and pepper on both sides.

Raw rack of 8 lamb ribs on a sheet pan, heavily seasoned with salt and pepper. There's nutcracker who looks like a chef in the background.

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.

Raw rack of lamb being seared in an iron skillet. There's a nutcracker who looks like a chef in the foreground.

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.

One head of garlic, cut in half and a small bunch of fresh thyme on a white plate.

Seared rack of lamb with halved head of garlic and small bunch of thyme in an iron skillet.

Add butter and baste the lamb for a few minutes then place the entire skillet and contents in the oven for 6 minutes.

Seared rack of lamb in iron skillet getting brushed with dijon mustard.

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).

Roasted rack of lamb coated with a bright green herb breading in an iron skillet.

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.

Two medium rare herb crusted racks of lamb with a chanterelle cream sauce on a round white plate with roasted butternut squash, brussels sprouts and red onions. All on a white round plate and with nutcracker who looks like a chef in the foreground.

Give it one more light coating of breading if desired (optional). Slice each close to the bone, plate and serve.

Close up image of medium rare herb crusted rack of lamb with roasted veggies and a chanterelle cream sauce.

Herb Crusted Rack of Lamb

Elegant rack of lamb with a flavorful herb crust.
Cook Time1 hr
Total Time1 hr
Course: Dinner
Cuisine: French
Servings: 3 Servings
Author: smincoff

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

I like to use some of the remaining herb breading mix on the plate. It tastes great and the bright green is pretty on the plate. 

 

 

Chanterelle Cream Sauce

Luxurious chanterelle mushroom cream & white wine sauce
Course: Dinner
Cuisine: French
Servings: 3
Author: smincoff

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.
    Chanterelles cooking in a non stick skillet.
  • Pour wine into skillet, increase heat to high and cook until reduced by half (about 5 minutes).
    Wine and chanterelles reducing in a non-stick skillet.
  • 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.
    Chanterelle cream sauce in a non-stick skillet with a white rubber whisk.

Notes

If you can't find chanterelle mushrooms, you can substitute any mushroom you like. 
If using fresh chanterelles, you'll need to triple the amount and add 1/4 more wine.

 

What to serve with this Herb Crusted Rack of Lamb

chunks of roasted fall veggies (butternut squash, brussels sprouts, red beets, fennel bulbs and red onions) on a sheet pan with a nutcracker that looks like a chef in the foreground..

Serve with these Easy & Healthy Roasted Fall Veggies or anything you might serve with pork like this…

Sous Vide & Grilled Chili Lime Pork Tenderloin

Grilled or Roasted Sweet Potatoes and Asparagus

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