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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

Stacey Mincoff
Elegant rack of lamb with a flavorful herb crust.
Print Recipe Pin Recipe
Cook Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine French
Servings 3 Servings

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. 
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