Herb Crusted Rack of Lamb

It’s my favorite time of the year! No, no, it’s not summer time. Now, y’all know my favorite season is Fall. It’s vacation time! Since Sheridan and I aren’t jet-setters, I will be spending the time off at home. There’s several projects that I need to get done around the house. One of them is cleaning out my deep freezer. I bet Jimmy Hoffa is in there. Tucked away between the egg roll wrappers and french fries. I’ll be finding out soon enough.

One of my awesome friends took me to the farmers market at the start of the week. I’ve been planning the meals I wanted to make for a few weeks, and I wanted to make things we normally don’t have. I have three grocery stores I go to when shopping, and all three pretty much carry the same cuts of meat. Things such as a rack of lamb are available during the Easter season, and become hard to find after that. When they do have it after Easter the price is ridiculous. Only one of my normal stores had a rack, and it was priced at $45. The rack from the farmers market, which was exactly the same minus the shrink wrap, was $26. The lesson? If you have access to a farmers market, go forth and shop.

Herb Crusted Rack of Lamb

1 (8 bone) French Rack of Lamb, trimmed

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. white pepper

1 1/2 tsp. Dijon mustard

2 Tsp vegetable oil, or other lightly flavored oil

For the Herb Crust Topping

1 c. Panko bread crumbs

1 tsp. minced fresh thyme

1 tsp. minced fresh rosemary

1 tsp. minced fresh dill

1 Tsp. minced fresh flat leaf parsley

1 clove garlic, very finely minced into a paste

1/2 tsp. salt

1/4 tsp. white pepper

2 tsp. olive oil

To make the Herb Crust: In a small bowl combine all ingredients, except oil, and stir well with a fork. Add the oil and blend very well; set aside.

Preheat oven to 350. Trim the fat and any silver skin from the rack of lamb, season with salt, white pepper, and garlic powder; set aside. Heat the vegetable oil, in a large cast iron skillet, over medium heat. When oil is hot, but not smoking, brown the lamb on all sides including the ends. When the lamb is nicely browned turn off the heat, and remove the lamb and place on a clean cutting board. Quickly brush the lamb with the Dijon mustard. Using clean hands, press the bread crumb mixture on to the mustard coated lamb. Wash your hands. Carefully pick up the lamb by the exposed ribs, letting any excess bread crumbs to fall off. Return the rack of lamb to the hot cast iron pan, and place it in the oven. Roast the lamb until the internal temperature reaches 140 for medium rare, or 150 for medium. Do not over cook the lamb. Once lamb reaches the desired temperature, remove from pan and allow it to rest for at least 5 minutes. Cut the lamb in to 2 bone chops. Serve immediately.



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