Rack Of Lamb Recipe

Prepare and season

Remove the rack of lamb from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Using a sharp knife, trim any excess fat if necessary but leave a thin fat cap for flavor. Generously season the meat side (not the bones) with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning lightly into the surface. Rub 2 tablespoons olive oil evenly over the meat to help sear.

Sear the rack

Preheat the oven to 400°F (200°C). Place an ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Add a small amount of oil if pan is dry. Place the rack bone-side down so the meat contacts the pan and sear for 2–3 minutes until deeply browned. Turn and sear the other meat-facing surfaces for 1–2 minutes more to develop color. Do not move too frequently—allow a good crust to form.

Make herb crust mixture

While the pan is heating or after the initial sear, combine 2 tbs chopped parsley, 1 tbs chopped rosemary, 1 tsp chopped thyme, 2 minced garlic cloves, 3 tbs panko, 2 tbs grated Parmesan, 1 tbsp Dijon mustard, 1/2 tsp lemon zest, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp melted butter in a small bowl. Stir until the mixture is evenly moistened and holds together slightly. If it seems dry, add a few drops of olive oil.

Apply crust and roast

After searing, remove the rack to a cutting board. Brush the exposed meat (top) evenly with the Dijon mustard—this acts as a binder and adds tang. Press the herb-panko mixture onto the mustard-coated meat to form an even crust over the top of the racks. Transfer the rack back to the hot skillet bone-side down (bones act as a roasting rack) or place on a rimmed baking sheet bone-side down. Roast in the preheated 400°F oven for 12–18 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time a few minutes less for rare or a few minutes more for medium. Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone, to check doneness.

Rest

Remove the rack from the oven when desired internal temperature is reached. Tent loosely with foil and let rest for 8–10 minutes; carryover will raise internal temperature a few degrees and juices will redistribute. Resting also firms the crust slightly.

Carve

After resting, hold the bones and slice between the ribs into individual chops using a very sharp knife. Slice into 8 ribs (or as appropriate for the size). Serve immediately with sauce if using.

Deglaze pan

While the rack rests, place the searing/roasting pan over medium heat. If using a skillet, pour off any excess fat leaving about 1 tablespoon. Add 1 tablespoon minced shallot and cook until softened, about 1 minute. Carefully add 1/2 cup dry red wine or stock to deglaze, scraping up browned bits with a wooden spoon. Add 1 sprig fresh thyme.

Reduce and finish

Simmer the liquid until reduced by about half and slightly syrupy, 3–5 minutes. Remove the thyme sprig. Off the heat, swirl in 1 tablespoon cold butter pieces one at a time to mount the sauce (this will thicken and give a glossy finish). Season to taste with 1/4 tsp salt and 1/4 tsp black pepper. Spoon sauce over carved lamb or serve on the side.