Oven Roasted Rack of Lamb with Herb Crust

This roasted herby lamb rack recipe features a succulent lamb rack that’s seasoned with a blend of fresh rosemary, thyme, and garlic. The lamb is seared to perfection, then oven-roasted to achieve a tender tasty finish. Accompanied by a crust of aromatic herbs and breadcrumbs, this dish is ideal for any special occasion or sophisticated dinner.

INGREDIENTS

1 French-trimmed lamb rack (about 7-8 ribs, approximately 1 kg)
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons Dijon mustard
100g breadcrumbs
2 tablespoons fresh parsley, chopped
Zest of 1 lemon

METHOD

Prepare the Lamb:
- Preheat your oven to 200°C (400°F, gas mark 6).
- In a bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the lamb rack.
Sear the Lamb:
- Heat a large, oven-proof skillet over medium-high heat. Sear the lamb rack, fat side down first, for about 2-3 minutes on each side or until it is golden brown. This process helps to render the fat and add flavour.
Prepare the Herb Crust:
- In a bowl, combine breadcrumbs, chopped parsley, lemon zest, and a pinch of salt and pepper. Mix in a small amount of olive oil to lightly moisten the mixture.
Apply the Mustard:
- Once the lamb is seared, remove it from the heat. Brush the Dijon mustard over the fat side of the rack.
Add the Crust:
- Press the breadcrumb mixture onto the mustard-coated side of the lamb rack, ensuring it adheres well.
Roast the Lamb:
- Place the skillet with the lamb into the preheated oven. Roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 55-60°C (130-140°F) when checked with a meat thermometer.
- Adjust the cooking time if you prefer your lamb more or less done.
Rest Before Serving:
- Once cooked to your liking, remove the lamb from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's moist and flavorful.
Serve:
- Slice between the ribs and serve the cutlets with your choice of sides and a drizzle of any pan juices.

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Sides and Sauces

Vegetables

Roasted Root Vegetables: Carrots, parsnips, and beetroots, roasted with a touch of honey and thyme, offer a sweet and earthy balance.
Minted Peas: Fresh green peas with a hint of mint provide a bright and refreshing contrast to the rich lamb.
Grilled Asparagus: With a drizzle of olive oil and a sprinkle of lemon zest, asparagus offers a tender and slightly crisp complement.

Starches

Dauphinoise Potatoes: Creamy and garlicky, these thinly sliced and baked potatoes are a luxurious accompaniment.
Couscous: Flavoured with lemon and herbs, couscous provides a light and fluffy texture contrast.
Risotto: A creamy risotto, perhaps with some lemon zest and Parmesan, can be a rich and comforting side.

Salads

Rocket and Parmesan Salad: The peppery taste of rocket with shavings of Parmesan and a balsamic dressing offers a simple counterpoint.
Tomato Salad: Ripe tomatoes, fresh basil, olive oil, and balsamic vinegar create a refreshing side that cuts through the lamb's richness.

Sauces and Condiments

Mint Sauce or Jelly: A classic pairing with lamb, the mint provides a fresh, zesty contrast to the meat's deep flavours.
Red Wine Reduction: A sauce made from reduced red wine, rosemary, and a touch of garlic complements the lamb's herby crust.
Tzatziki: This cucumber and yogurt sauce offers a cool and tangy element that pairs well with the herbaceous lamb.

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Preparation Time: Approximately 15-20 minutes. This includes trimming the lamb (if not already done), mixing the herb rub, searing the lamb, and preparing the breadcrumb mixture.

Cooking Time: About 20-25 minutes in the oven for medium-rare, depending on the size and thickness of the lamb rack. Plus, allow an additional 10 minutes for the meat to rest after it comes out of the oven.

Hot Tips

Herbs: Feel free to experiment with different herbs in the crust. Mint is another herb that pairs exceptionally well with lamb.
Temperature: Lamb is best enjoyed medium-rare to medium, but always cook it to your personal preference.
Resting: Don't skip the resting time; it's crucial for a juicy result.

Pairings

Wines

Red Wine: A classic pairing with lamb is a robust red wine. A Cabernet Sauvignon, with its deep fruit flavours and hint of spice, can stand up to the richness of the lamb. Syrah/Shiraz, with its peppery notes, or a Merlot, for a smoother finish, are also excellent choices.
White Wine: If you prefer white, opt for a full-bodied white like an oaked Chardonnay or a Viognier, which can handle the strong flavours of the lamb.
Rosé: A dry rosé, with its crisp acidity and fruity notes, can provide a refreshing contrast to the richness of the lamb.

Beers

Dark Ales: The malty sweetness and complex flavours of a dark ale or stout can complement the richness of the lamb.
IPA: If you prefer a beer with more bitterness, an IPA's hoppy profile can cut through the fattiness of the lamb, offering a palate-cleansing effect.

Spirits

Red Wine-Based Aperitifs: A glass of red vermouth or a similar aperitif can be a delightful precursor to the meal, preparing the palate for the lamb's robust flavours.
Scotch or Whiskey: A smooth, aged Scotch or whiskey can pair well with lamb, especially if the drink has smoky or peaty notes that echo the dish's deep flavours.

Non-Alcoholic Options

Sparkling Grape Juice: Offers a festive feel with a balance of sweetness and acidity, complementing the lamb without alcohol.
Herbal Teas: A robust herbal tea, such as rosemary or mint, can echo the dish's herby flavours and offer a soothing finish to the meal.