Dijon ‘n Herb-Encrusted Rack of Lamb
Think a beautiful rack of lamb can only be prepared in a fine restaurant? That’s what I thought too until I decided to try my hand at making this classic dish for my hubbie to celebrate our 35th wedding anniversary. And the process is easier than you think! Start by massaging a fragrant paste made from Dijon mustard, white wine and laced with fresh herbs and garlic which pairs beautifully with the full-bodied taste of the lamb. Pan-roasting seals in the lamb’s incredible juices and then just roast in the oven for a quick and flavorful finish.
Recipe Adapted from: Rack of Lamb with Garlic and Herbs via Epicurious
Yield: 2 servings
Recipe Adapted from: Rack of Lamb with Garlic and Herbs via Epicurious
Yield: 2 servings
Ingredients
Lamb
- 1 rack lamb chops trimmed, leaving a thin layer of fat around the meat (7-8 chops per rack)
- 1 ½ teaspoons coarse salt I used Himalayan Pink-you could also use kosher salt
- ½ teaspoon coarse black pepper
- 1 ½ teaspoons olive oil
Dijon-Herb Paste
- 2 teaspoons Dijon mustard or stone-ground
- 3 tablespoons chopped fresh mint
- ¼ cup chopped fresh Italian parsley
- 1 ½ tablespoons chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 4 large cloves garlic minced
- ½ teaspoon coarse salt
- ½ teaspoon coarse black pepper
- 1 ½ tablespoons olive oil
- 2 teaspoons white wine
Equipment
- Instant-read thermometer
Instructions
Dijon-herb paste
- In a small bowl, combine all ingredients, forming into a paste. Set aside.
Pan-searing the lamb
- Preheat oven to 350 degrees F. Place oven rack in the middle position. With a sharp knife, divide lamb into pairs. Pat lamb dry on all sides. Rub both sides of lamb with salt and pepper.
- Heat a dry 10 or 12-inch oven-proof skillet over high setting until hot. (about 2 minutes) (see MPM Mini-Bites)
- Add oil to hot skillet. Sear lamb chops on all sides. (should take about 8 minutes total) Remove from heat. (may need to do in 2 batches depending on size of chops)
Roasting the lamb
- Apply Dijon-herb paste to back and meaty sides of lamb racks; gently pressing to help stick.
- Place skillet in oven. (uncovered) Roast lamb for 15 minutes.
- Cover lamb loosely with foil; continue roasting for 5 to 10 minutes longer or until thermometer inserted diagonally into the center of the lamb registers 120 degrees F.
- Let stand, covered for 10 minutes. (or until internal temperature reaches 125 to 130 degrees F. for medium- rare) Adjust roasting time according to preferred level of doneness and thickness of lamb chops.
- If desired, slice into individual chops or serve as pairs.
Notes
Make Ahead and Storage Tips: salt and pepper may be applied to lamb up to 1 day ahead. Cover and refrigerate. Dijon-herb paste may be prepared up to 2 days ahead; cover and refrigerate. Cooked lamb is best enjoyed the same day as it may dry out and become overcooked upon reheating. If you do have leftovers, reheat covered at 275 degrees for about 8 minutes or until warmed through.
Don’t have an oven-proof skillet? After pan-searing, transfer lamb to a 9 x 13-inch baking dish. Proceed as above.
Rack of lamb can certainly be pricey, so save it for “that special occasion when you want to impress.” Although some butchers and specialty stores such as Whole Foods will at times have them on sale, so keep your eye out. You can always buy ahead and freeze.
I have tried various techniques for preparing rack of lamb, but this one is my favorite. Please see the original Epicurious recipe to understand why this method produces such tender and flavorful lamb chops.
Delicious accompaniments would be: Mediterranean Couscous and Roasted Moroccan-Spiced Carrots.
Other delicious lamb dishes to try: Grilled Middle Eastern Lamb Burgers and Moroccan Lamb, Beef and Butternut Bake.
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