Herb-Crusted Rack of Lamb

Ingredients

Equipment Needed

• •12-inch cast iron or heavy stainless steel skillet
• •Rimmed baking sheet with wire rack
• •Instant-read thermometer
• •Sharp carving knife

Instructions

1. 1

   Prepare the herb crust

   Combine the breadcrumbs, rosemary, thyme, parsley, and garlic in a bowl. Work in the softened butter with your fingers until the mixture resembles coarse sand. Every crumb should be coated. The butter serves two purposes: it binds the crust to the meat and promotes browning in the oven. Set this mixture aside at room temperature.

   Make your own breadcrumbs from day-old country bread. Tear it into pieces and pulse briefly in a food processor. Store-bought panko works in a pinch, but fresh crumbs have better texture and absorb the butter more evenly.
2. 2

   Temper and season the lamb

   Remove the lamb racks from the refrigerator 45 minutes before cooking. Cold meat in a hot oven cooks unevenly, the exterior overcooking while the center stays raw. Pat the racks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. The salt needs time to penetrate, so don't skip this resting period.

   Examine your racks before seasoning. If the butcher left excess fat on the back, trim it to about 1/4 inch. Too much fat won't render properly in the short cooking time and makes the crust soggy.
3. 3

   Preheat and prepare

   Position a rack in the center of your oven and preheat to 450°F. This high heat is essential for developing a golden crust while keeping the interior pink. Set a wire rack inside a rimmed baking sheet. The elevated rack allows air to circulate underneath the lamb, preventing the bottom from steaming.

4. 4

   Sear the lamb

   Heat the olive oil in a large skillet over high heat until it shimmers and just begins to smoke. Sear the lamb racks fat-side down first, pressing gently to ensure full contact with the pan. Cook for 2 minutes until deeply browned. Rotate to sear the meaty sides, another minute per side. The bones don't need searing. You're building flavor and color on the surfaces that will show when carved. Transfer to a plate.

   Work in batches if your skillet can't fit both racks without crowding. Overcrowded meat steams instead of searing. You want aggressive browning and the sound of a proper sizzle, not a sad hiss.
5. 5

   Apply mustard coating

   Let the lamb cool for 3 minutes so the mustard adheres properly. Using a brush or the back of a spoon, spread Dijon mustard evenly over the top and sides of each rack, covering everywhere except the bones. The mustard layer should be thin but complete. It acts as the glue for your herb crust and adds a subtle tang that complements lamb beautifully.

6. 6

   Apply the herb crust

   Pack the herb-breadcrumb mixture firmly onto the mustard-coated surfaces. Use your palms to press it into an even layer about 1/4 inch thick. The crust should cling without falling off. Work over a sheet pan to catch any crumbs, then press those back onto any bare spots. Place the crusted racks bone-side down on the prepared wire rack, ribs interlocking like an honor guard.

7. 7

   Roast to perfection

   Roast the lamb for 20 to 25 minutes for medium-rare (125°F internal temperature) or 25 to 30 minutes for medium (135°F). Insert your thermometer into the thickest part of the meat, avoiding bone. The crust should be deeply golden and fragrant, filling your kitchen with the scent of roasted herbs and caramelized lamb fat. Begin checking at 18 minutes. Ovens vary, and lamb goes from pink to gray faster than you'd expect.

   For Christmas dinner, I recommend medium-rare. The lamb continues cooking as it rests, so pulling it at 125°F yields a final temperature around 130°F: rosy throughout with just a hint of resistance. Guests who prefer well-done can have the end chops.
8. 8

   Rest before carving

   Transfer the racks to a cutting board and tent loosely with foil. Rest for 10 minutes. This is not optional. During resting, the muscle fibers relax and reabsorb their juices. Cut too soon and those juices run onto your board instead of staying in the meat. The internal temperature will rise 5 to 10 degrees during this time. Patience here separates good lamb from great lamb.

9. 9

   Carve and serve

   Using a sharp knife, slice between each rib bone to create individual chops. The knife should glide through with minimal resistance. Arrange the chops on a warmed platter, alternating the direction of the bones for visual appeal, or fan them around the perimeter of the plate. Sprinkle with flaky sea salt and serve immediately. The crust should shatter slightly when your guests cut through to the tender pink meat beneath.

   For family-style presentation, carve into double chops (two bones each) for a more substantial portion. This also keeps the meat warmer longer as guests serve themselves.

Chef Tips

• •Buy your lamb from a proper butcher and ask them to french the racks. This means trimming the meat and fat from between the rib bones, leaving them clean and elegant. You can do this yourself, but it's tedious work and a good butcher does it in minutes.
• •Domestic lamb has a milder flavor than imported Australian or New Zealand lamb. For Christmas, I prefer domestic for its subtler taste, but either works beautifully with this preparation.
• •The French traditionally serve rack of lamb with flageolet beans or haricots verts. For an American Christmas table, roasted root vegetables or a potato gratin make excellent companions.
• •A bottle of good red Burgundy or an Oregon Pinot Noir pairs magnificently. The wine's earthy notes complement the herbs while its acidity cuts through the lamb's richness.
• •If you're serving more than six, roast three or four racks. They can share the oven on separate sheet pans, rotating halfway through for even cooking. Calculate portions at 3 to 4 ribs per guest.

Advance Preparation

• •The herb crust mixture can be prepared up to 2 days ahead. Store covered in the refrigerator and bring to room temperature before using.
• •Lamb can be seared, coated with mustard and herb crust, then refrigerated up to 8 hours before roasting. Remove from refrigerator 45 minutes before cooking to temper.
• •For large gatherings, sear all racks in the morning and refrigerate them crusted on their sheet pans. Stagger your roasting: put the first batch in 30 minutes before you want to serve, the second batch 15 minutes later. This ensures hot lamb throughout the meal.
• •Leftover lamb (should you have any) makes exceptional sandwiches the next day, sliced thin on crusty bread with arugula and a smear of aioli.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)