Skip to main content
Epicurious

Rack of Lamb with an Herb Crust

2.7

(6)

Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, Côte Rôtie, and Shiraz.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.

    Step 3

    In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.

    Step 4

    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.

    Step 5

    In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.

    Step 6

    Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.

    Step 7

    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.

Le Cordon Bleu Wine Essentials Wiley
TagsFrenchEuropeanHerbs & SpicesLambMeatRoastDinnerSpringNut FreeSoy Free
Read More
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.