French · Dinner
French Roast Rack of Lamb with Herbs
Bone-in lamb rack seared then oven-roasted with a mustard and herb crust of rosemary, thyme, garlic and breadcrumbs. Pan-seared first for color, finished in the oven, rested, then carved into chops and served with pan jus. A classic French bistro preparation.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
631Calories
43.4gProtein
47.3gFat
7.3gCarbs
0.8gSugar
1.1gFiber
1043mgSodium
230mgChol
19.7gSat Fat
520mgPotassium
68mgCalcium
3.8mgIron
2.8mcgVitamin B12
3.2mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Pat the lamb rack dry and season with salt and pepper. Let sit at room temperature 10 minutes.
2
Sear
Heat olive oil in an oven-safe skillet over high heat. Sear the lamb rack fat-side down 3 minutes until golden, then flip and sear 2 minutes.
3
Build
Mix minced garlic, chopped rosemary, thyme, breadcrumbs and melted butter. Brush lamb with Dijon mustard and press herb mixture onto the fat cap.
4
Roast
Transfer skillet to 425F oven and roast 12 to 15 minutes until internal temperature reaches 130F and crust is golden.
5
Rest
Move lamb rack to cutting board and rest loosely tented with foil for 10 minutes.
6
Deglaze
Return skillet to medium heat, add beef stock and red wine vinegar, scrape up browned bits and simmer 2 minutes.
7
Plate
Carve rack into chops between the bones and arrange on plate, spooning pan jus over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in lamb rack
- 2 tbsp2 tbsp Dijon mustard
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 1 oz28g dried breadcrumbs
- 2 tbsp28g butter, melted
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml beef stock
- 1 tsp4ml red wine vinegar
