Best 12 Rack Of Lamb With Herb Crust Recipes

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**Rack of Lamb with Herb Crust: A Culinary Symphony for the Senses**

Prepare to embark on a gastronomic journey with our exquisite rack of lamb recipe, a dish that elevates the art of culinary craftsmanship. This culinary masterpiece showcases a succulent and tender rack of lamb, lovingly enveloped in a vibrant and aromatic herb crust. The perfect balance of flavors is achieved through a harmonious blend of herbs, spices, and zesty citrus, creating a flavor profile that tantalizes the taste buds. Accompanying this main course are three delectable recipes: a rich and creamy mushroom risotto, a vibrant and refreshing cucumber salad, and a tantalizing mint sauce. Together, these elements orchestrate a symphony of flavors and textures that will leave you utterly captivated.

Let's cook with our recipes!

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup fresh bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons olive oil
2 frenched racks of lamb (1-1/2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

Nutrition Facts :

RACK OF LAMB WITH HERB CRUST



Rack of Lamb with Herb Crust image

Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper
1/2 cup fine fresh breadcrumbs
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
  • In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF



Rack of Lamb with Herb Crust, Lamb Jus and Rice Pilaf image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21

Two 8-bone racks of lamb, chine bone removed, not trimmed
1 Vidalia onion, peeled and sliced
4 cloves garlic, peeled and sliced
4 ounces Chardonnay
5 tablespoons plus 3 ounces melted butter
1 cup fresh breadcrumbs
2 tablespoons chopped arugula
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/2 teaspoon Espelette pepper
Sea salt and ground black pepper
Arborio Rice Pilaf, for serving
1 tablespoon olive oil
3 tablespoons butter
1 onion, minced
1 1/2 cups Arborio rice
2 cups lamb jus
1/4 teaspoon saffron
1 tablespoon minced chives
Salt and pepper

Steps:

  • Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
  • Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
  • Preheat the oven to 375 degrees F.
  • Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
  • Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
  • Increase oven temperature to 400 degrees F.
  • Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
  • Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
  • Preheat the oven to 350 degrees F.
  • Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
  • Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
  • Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.

Provided by Nicole Hopper

Categories     Lamb Chops

Time 45m

Yield 5

Number Of Ingredients 11

1 cup panko bread crumbs
¼ cup Italian parsley leaves
3 tablespoons olive oil, divided
4 cloves garlic
2 tablespoons fresh mint leaves
1 tablespoon fresh rosemary leaves
¾ teaspoon kosher salt, divided
½ teaspoon lemon zest
2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
¼ teaspoon ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
  • Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
  • Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
  • Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
  • Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Nutrition Facts : Calories 762 calories, Carbohydrate 18.1 g, Cholesterol 134.3 mg, Fat 64.6 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 25.7 g, Sodium 726.2 mg

GORDON RAMSAY'S HERB CRUSTED RACK OF LAMB RECIPE - (4.7/5)



Gordon Ramsay's Herb Crusted Rack of Lamb Recipe - (4.7/5) image

Provided by xoxochef

Number Of Ingredients 12

CRUST:
2 large racks of lamb, cut in half with 3 bones per serving
Salt and pepper, to taste
2 tablespoons olive oil
4 slices stale bread made into crumbs.
7 tablespoons grated parmesan, roughly 1/2 cup
1 sprig parsley
1 sprig thyme
1 sprig coriander
1 sprig rosemary
2 tablespoons English mustard, or dijon mustard
Splash of olive oil

Steps:

  • Preheat the oven to 400°F. Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it's thoroughly coated. Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, "it's simple mathematics, no color, equals no taste". Quite simple indeed! Make sure you brown that lamb. Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking. Preparing the Crust: Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don't over do it with the olive oil, just a splash. Pour the mixture into a deep dish (bowl or plate) and set aside. Putting it All Together: Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. Place it back into the oven for 3-4 minutes when you're ready to serve. NOTES: Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon's recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay's cooking.

RACK OF LAMB WITH A HERB CRUST



Rack of lamb with a herb crust image

The rack is one of the most expensive cuts of lamb, but the meat is so tender and delicious it's worth splashing out once in a while. This looks really impressive, and it's not difficult to cook. Racks are usually sold French-trimmed, which means that the fat is neatly trimmed off the bones, making the dish look pleasingly cheffy. The meat is best served pink under its crunchy, herby crust.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4-5

Number Of Ingredients 7

2 racks of lamb, French trimmed, fat scored
40g/1½oz fresh white breadcrumbs
3 tbsp chopped fresh parsley
1 tsp chopped fresh rosemary
2 garlic cloves, crushed
1 tbsp Dijon mustard
flaked sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
  • Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
  • Roast the lamb for 25-30 minutes for medium-rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8-10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.

HERB-CRUSTED RACK OF LAMB



Herb-crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 7

1 rack of lamb, frenched (about 8 cutlets)
Kosher salt and freshly ground black pepper
3 to 4 tablespoons Dijon mustard
3 to 4 tablespoons olive oil
1/2 cup/40 g fresh breadcrumbs
1/4 cup/30 g grated Parmesan
2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped

Steps:

  • Heat the oven to 425 degrees F/220 degrees C.
  • Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
  • Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Categories     Food Processor     Cheese     Herb     Lamb     Mustard     Roast     Valentine's Day     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

1 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons herbes de Provence*
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1 1 1/2-pound rack of lamb, trimmed

Steps:

  • Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
  • Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
  • Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
  • *A dried herb mixture available at specialty foods stores and some supermarkets.

RACK OF LAMB WITH AN HERB CRUST



Rack of Lamb with an Herb Crust image

Categories     Herb     Lamb     Roast     Dinner     Spring     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

1/4 cup vegetable oil
2 racks of lamb, French trimmed
2 1/2 cups fresh white breadcrumbs
2 oz. parsley
1 egg
salt and pepper, to taste
1 oz. whole-grain mustard
12 small shallots
12 small cloves garlic, peeled
1/4 cup brown sugar
4 tbsp. cold butter, diced
1/2 cup ruby port
2 cups lamb stock
4 small sprigs thyme
4 small sprigs rosemary

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
  • In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
  • Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
  • In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
  • Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
  • To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron 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, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with 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.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

RACK OF BABY LAMB WITH HERB CRUST



Rack of Baby Lamb With Herb Crust image

Martha Stewart's from a 1983 cookbook called "Quick Cook" and it is delicious and easy. I add about 1/2 tsp. rosemary.

Provided by Oolala

Categories     Lamb/Sheep

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 baby rack of lamb, about 7 chops
1 cup plain breadcrumbs
1/2 cup parsley, finely chopped
1 garlic clove, minced
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon salt
fresh ground pepper, to taste
rosemary (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
  • In a small mixing bowl, combine all the remaining ingredients.
  • Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
  • Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
  • If you like it more well done, just make sure the crust isn't burning.

Nutrition Facts : Calories 350.2, Fat 16.9, SaturatedFat 2.6, Sodium 1735, Carbohydrate 41.5, Fiber 3.4, Sugar 3.9, Protein 8.3

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE



Herb-crusted rack of lamb with white bean purée image

Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 16

50g fresh white breadcrumb or white bread, torn into small pieces
2 tbsp roughly chopped parsley
2 tbsp thyme leaf
2 tbsp rosemary leaves, picked from sprigs
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
2 tbsp Dijon mustard
250g spinach leaves
400g can butter bean , drained and rinsed
1 garlic clove , chopped
6 anchovy fillets
large rosemary sprig, leaves chopped
juice ½ lemon
8 tbsp extra-virgin olive oil , the best quality you can afford

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
  • Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
  • While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
  • Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

Tips:

  • For the best results, use a rack of lamb that is at least 2 inches thick.
  • Make sure the lamb is evenly seasoned before cooking.
  • Sear the lamb in a hot pan or skillet before roasting to create a nice crust.
  • Roast the lamb in a preheated oven until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
  • Let the lamb rest for 10 minutes before carving and serving.
  • Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Rack of lamb with herb crust is a delicious and elegant dish that is perfect for a special occasion. With its tender meat and flavorful crust, this dish is sure to impress your guests. So next time you're looking for a special meal to make, give this recipe a try. You won't be disappointed!

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