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Herb-Crusted Rack of Lamb with Rosemary Jus


Serves: 4

Preparation Time: 20 minutes

Cooking Time: 25 minutes


Ingredients:

  • 2 racks of lamb (8 ribs each)

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 1/4 cup Dijon mustard

  • 1/2 cup breadcrumbs (preferably panko)

  • 2 cloves garlic, minced

  • 1 tablespoon fresh rosemary, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon fresh thyme, chopped

  • Zest of 1 lemon


For the Rosemary Jus:


  • 1 cup beef or lamb stock

  • 1/2 cup red wine

  • 1 tablespoon fresh rosemary, chopped

  • 1 tablespoon butter

  • Salt and pepper, to taste



INSTRUCTIONS

 

Step 1


Prepare the Lamb:

  • Preheat the oven to 200°C (400°F).

  • Season the lamb racks generously with salt and pepper.


Step 2


Sear the Lamb:

  • Heat olive oil in a skillet over high heat.

  • Sear the lamb racks for 2 minutes on each side until browned.

  • Remove from the skillet and set aside.


Step 3


Prepare the Herb Crust:

  • In a bowl, combine breadcrumbs, garlic, rosemary, parsley, thyme, and lemon zest.

  • Brush the seared lamb racks with Dijon mustard.

  • Press the breadcrumb mixture onto the mustard-coated lamb to form a crust.


Step 4


Roast the Lamb:

  • Place the crusted lamb racks on a baking tray.

  • Roast for 15-20 minutes, depending on desired doneness (medium-rare: 57°C/135°F).

  • Rest the lamb for 5 minutes before slicing.


Step 5


Prepare the Rosemary Jus:

  • In the same skillet, add red wine and rosemary, scraping up any browned bits.

  • Simmer for 5 minutes to reduce.

  • Add beef or lamb stock and continue to simmer until slightly thickened.

  • Stir in butter and season with salt and pepper.


Step 6


Serve:

  • Slice the lamb racks into individual chops.

  • Drizzle with rosemary jus and serve with roasted vegetables or mashed potatoes.



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