Roast Rack of Lamb With a Rosemary-Parmesan Crust

Roast Rack of Lamb With a Rosemary-Parmesan Crust

So it’s technically fall, right? Or do I have to wait for the equinox?

Either way, I’m ready for fall foods, and lamb just happens to be one of them. I’m not sure when I went from a lamb hater to a lamb lover, but the transitioned happened gradually within the past five years. Same thing with beets. And stinky cheeses.

When I usually make a rack of lamb, I resort to this rosemary butter recipe from Food & Wine, but this weekend I fell upon this recipe from from New York Magazine, and I decided to give it a whirl.

It requires a bit more time & ingredients, but I was generally happy with the results. I say generally as I had a tough time keeping some of the bread crumbs adhered to the lamb once I started cutting it. But the flavor was really, really solid.

The recipe below calls for a three racks of lamb (8 ribs in each rack), but you can purchase a half rack or 5 ribs as I did from the butcher when you’re not feeding a huge crowd.

And don’t be intimidated by the rack. It’s really a simple weeknight meal that looks uber fancy.

Roast Rack of Lamb With a Rosemary-Parmesan Crust
(from Chef 
Laurent Tourondel of BLT Steak)

Serves 6

Ingredients
1 stick unsalted butter, softened to room temperature
1 cup bread crumbs, preferably panko
1/2 cup grated Parmigiano-Reggiano
1/4 cup finely chopped onion
2 teaspoons chopped rosemary
Salt and freshly ground black pepper
3 8-rib racks of lamb,
trimmed
4 tablespoons olive oil
5 cloves garlic, crushed
3 sprigs thyme

Cooking Instructions
Preheat oven to 450 degrees.

In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary, until they come together to form a ball. Season with salt and pepper, and set aside.

Brush the racks of lamb with oil, and season with salt and pepper. Set a sauté pan over medium heat, and add 2 tablespoons olive oil, garlic, and thyme. Sear the lamb, one rack at a time, for 1 minute per side or until golden brown, and transfer to a baking sheet. Roast the racks for 10 minutes, reduce the oven temperature to 350 degrees, and continue cooking until the lamb’s internal temperature reaches 130 degrees (medium-rare; start check-ing after 5 minutes at 350 degrees).

Preheat broiler.

Transfer the racks of lamb to a work surface, and allow to rest for 5 minutes before coating the meat with the breadcrumb mixture. Broil the racks for a few minutes, watching carefully, until the crust turns golden brown.

 

Categories: Entertaining, Main Dish, Recipes

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