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

Roasted Rack of American Lamb with Herbed Crust


Servings: 2
Preparation Time:
Cook Time:
Nutritional Data:

Executive Chef Jeremiah Bacon

Oak Steakhouse

Charleston, South Carolina

INGREDIENTS:

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

METHOD:

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.)

To serve:  Plate with roasted fingerling potatoes, fresh arugula, roasted tomatoes with thyme and red wine jus.

Recipe and image provided by the American Lamb Board