Herb-Crusted Rack of Lamb recipe

Herb-Crusted Rack of Lamb

by Ompa2x (@1234567ompa)
Prep Time
30min
Cook Time
1hr 0min
Total Time
1hr 30min

A succulent rack of lamb with a flavorful herb crust, served with a rich port wine sauce.

Ingredients

6 Servings
(1 serving = 1 portion)

For the lamb

  • 2 1/2kg
    rack of lamb
  • 125mL
    olive oil
  • Salt
  • Pepper
  • 50g
    Dijon mustard

For the crust

  • 150g
    unsalted butter
  • 30g
    mixed herbs (oregano, parsley, marjoram, basil, thyme, rosemary)
  • 1piece
    lemon
  • 200g
    bread crumbs
  • Salt
  • Pepper

For the sauce

  • 600mL
    port wine sauce (basic recipe)

How to make Herb-Crusted Rack of Lamb

Preparing the lamb

  1. Preheat the oven to 200°C (392°F).

  2. Season the rack of lamb with salt and pepper.

  3. Heat olive oil in a pan and sear the lamb on all sides until browned.

  4. Brush the lamb with Dijon mustard.

Preparing the crust

  1. Melt the unsalted butter in a pan.

  2. Mix in the mixed herbs, bread crumbs, salt, and pepper.

  3. Grate the lemon zest and add it to the mixture.

  4. Spread the herb mixture over the lamb, pressing it down to form a crust.

Cooking the lamb

  1. Place the lamb in the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.

  2. Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Serving

  1. Slice the lamb into individual chops.

  2. Serve with the port wine sauce.

Tips & Tricks

  1. Let the lamb rest after roasting to retain its juices.

  2. Use a meat thermometer to ensure the lamb is cooked to your desired doneness.