Roasted Rack of American Lamb with Herbed Crust and Red Wine Jus

Recipe provided by | Executive Chef Jeremiah Bacon, Oak Steakhouse, Charleston, South Carolina


American Lamb rack, bones cleaned 1
Salt and pepper to taste
Olive oil 2 tablespoons
Dijon-style mustard 2 tablespoons
Chopped chives 2 tablespoons
Chopped parsley 2 tablespoons
Chopped chervil 2 tablespoons
Panko bread crumbs 1/2 cup


Season lamb with salt and pepper.  In a sauté pan over low heat, add oil; sear lamb on all sides.  Remove the meat from the pan and allow to cool.  Add mustard to the outside of the rack, spreading it evenly.
In a blender, pulse the chives, parsley, chervil and bread crumbs together until completely blended and a slight green color.  Add the mixture to the side of the rack with the mustard coating; press to make sure it adheres.  Place rack onto a sheet tray; cook at 350°F to desired doneness.  (We suggest removing the lamb from the oven when it’s reached 130°F and allow the carry-over cooking to bring the meat to 135°F.)
Plate with roasted fingerling potatoes, fresh arugula, roasted tomatoes with thyme and red wine jus.