This succulent herb crusted lamb is encased in breadcrumbs with fresh herbs and parmesan making the perfect dinner party dish. It’s one of the most expensive cuts of lamb and should be roasted until pink, or medium at most. Rack of lamb is popular coated in a herb crust before roasting.
This would be the perfect dish for Easter. This herb crusted lamb is perfect for a family of four.
How Many Chops Are In A Rack Of Lamb?
A rack of lamb contains eight individual chops. An average lamb rack weighs around 1kg and there are eight chops per rack, with one rib bone per chop.
How Many Does A Rack Of Lamb Serve?
A typical serving of herb crusted lamb would be two chops per person.
What Does French Trimmed Mean?
French trimmed means that a the fat at the end of the ribs is ‘trimmed’ back to where the meat begins as in the above photograph. If you are confident in doing this yourself it is easy to do with a sharp boning knife or you could ask your butcher to do this for you. This makes for a great presentation and ultimately serves as the handle on the Lamb Lollipops!
Should The Fat On Rack Of Lamb Be Removed?
When you buy a rack of lamb it usually comes with a thick layer of fat on top. Whilst this is okay to cook, it will take a while to render down, so it’s best to trim it off. You can ask your butcher to do this or you can do it yourself.
Should You Sear Rack Of Lamb Before Roasting?
Herb crusted Lamb rack is best seared in a pan and finished in the oven. This will give you plenty of control over your cooking temperatures but will still give you a good caramelisation on the outside of the meat. Be sure to remove the meat from the fridge 30 minutes before cooking so it can come to room temperature.
What Do Yo Serve With Herb Crusted Lamb?
Good sides include:
- New potatoes
- Garlic mashed potatoes
- Spring greens with butter
- Cous cous
- Dauphinoise potatoes and steamed green beans
Is A Rack Of Lamb The Same As Lamb Chops?
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over in a pan and finished in the oven, When they are left together and cooked as a whole, they are called a rack of lamb.
What Wine Is Good With Herb Crusted Lamb?
Pinot noir, Bordeaux blends, and Italian reds will all pair well with herb crusted lamb. You can also try medium and full-bodied Cabernet Sauvignon and Merlot if that suits your tastes better.
Can Herb Crusted Lamb Be Frozen?
Lamb that has been cooked can also be stored in the fridge or freezer. As a general rule, cooked lamb should be used within three days when stored in the fridge and can be kept up to three months in the freezer.
How To Cook Herb Crusted Lamb
Ingredients
- 1 to 1.2 kg rack of lamb, French trimmed
- salt, to taste
- pepper, to taste
- 5 tbsp olive oil
- 8 cloves of garlic peeled and crushed
- 85 g breadcrumbs
- 10 g fresh flat-leaf parsley
- 1 1/2 tbsp fresh rosemary
- 60 g grated parmesan cheese
- 1 1/2 tbsp whole grain dijon mustard
Method
- Preheat oven to 200°C
- Season the rack of lamb generously with salt and pepper.
- Heat a cast iron pan over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, this should take about 3-4 minutes.
- Remove browned rack of lamb, and place onto a baking sheet.
- Remove the garlic and add to a food processor along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
Herb Crusted Lamb
Ingredients
- 1 to 1.2 kg rack of lamb, French trimmed
- salt, to taste
- pepper, to taste
- 5 tbsp olive oil
- 8 cloves of garlic peeled and crushed
- 85 g breadcrumbs
- 10 g fresh flat-leaf parsley
- 1 1/2 tbsp fresh rosemary
- 60 g grated parmesan cheese
- 1 1/2 tbsp whole grain dijon mustard
Instructions
- Preheat oven to 200°C
- Season the rack of lamb generously with salt and pepper.
- Heat a cast iron pan over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic.
- Sear all sides of the lamb until browned, this should take about 3-4 minutes.
- Remove browned rack of lamb, and place onto a baking sheet.
- Remove the garlic and add to a food processor along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil.
- Pulse until combined the pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
If You Like This Recipe, why not try…
- Slow Cooker Lamb Shanks In Red Wine
- Beef Stroganoff Slow Cooker Style
- Hungarian Mushroom Soup
- Paella
- Slow Braised Pork Belly
- Homemade Lamb Curry
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