Description
Herb crusted rack of lamb is a perfectly spiced and juicy rack of lamb with a delicious parmesan and herb crust. Perfect for an Easter party!
Ingredients
Units
Scale
Rack of Lamb
- 2 racks of lamb (750 grams each)
- 1 teaspoon each of salt and pepper, to taste
- 1-2 tablespoons grainy mustard
- 2 tablespoons honey
- 1/2 cup of chopped fresh sage (125 mililiters)
- 1/4 cup of chopped fresh rosemary (4 tablespoons)
- 8-10 cloves of garlic (minced or grated)
- 3 tablespoons shredded parmesan
- 1/3 cup breadcrumbs (55 grams)
Roasted carrots
- 4 large carrots
- 1/4 teaspoon salt and pepper, to taste
- 1/2 teaspoon each of cayenne pepper, ground paprika and garlic powder
- 2 tablespoons olive oil
- 1/2 tablespoon honey, right before serving
Red wine sauce
- 2 cloves sliced garlic
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons chopped rosemary and sage
- 1/2 cup balsamic vinegar (125 mililiters)
- 1/2 cup red wine (125 mililiters)
- 3-4 tablespoon honey, to taste
Serve with
- Turmeric potatoes, see notes
Instructions
- Preheat the oven to 420℉ (215℃). Pat the lamb dry with a paper towel, and sprinkle with salt and pepper on both sides. Roast for 15 minutes on the top rack of the oven. This is a good time to parboil and dry the potatoes for the turmeric potatoes.
- Then spread a mixture of honey and mustard on to the lamb. Mix the dry herb mixture with finely chopped herbs, grated garlic, shredded parmesan, and breadcrumbs.
- Press half of the mixture on the backside of the rack of lambs. Turn the rack of lamb so that this side now turns up, roast for 5 minutes so that the herb mixture sticks.
- Then turn the rack of lamb again, press the other half of the herb mixture on top. Add carrots sliced in quarters lengthwise mixed with olive oil and the spices at the same tray. Now roast for another 10-15 minutes, or until the core temperature reaches at least 130℉ (54℃) or your desired level of doneness.
- I like to switch to fan mode the last 10 minutes to get some color on the herb crust.
- Meanwhile this is roasting, roast the turmeric potatoes on another tray, and make the sauce.
- For the sauce, add all ingredients apart from honey to a saucepan and bring it up to a boil. Boil for about 15-20 minutes or until thickened. Stir in honey to taste. Cool to thicken like a glaze.
- Cool the herb crusted rack of lamb for 10 minutes before you slice along the bones.
- Serve 2-3 sliced of rack of lamb per person, some carrots and turmeric potatoes and a light drizzle of the balsamic red wine sauce.
Notes
Recipe for turmeric potatoes. Any potato dish works well, but I really love turmeric potatoes for rack of lamb!
- Prep Time: 15 minutes
- Additional Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lamb
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 552
- Sugar: 18.9
- Sodium: 645
- Fat: 30
- Saturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 28.8
- Fiber: 2.1
- Protein: 38.6
- Cholesterol: 127