British
Gordon Ramsay Rack of Lamb with Herb Crust
A French-trimmed rack of lamb seared, brushed with mustard and pressed in a fresh breadcrumb, herb and Parmesan crust, then roasted pink. Ramsay's elegant Sunday-roast showstopper.
45 min
Total time
4
Servings
20 min
Prep
25 min
Cook
intermediatedinnerhigh-protein
Ingredients
4 servings
- 2 racks of lamb, French-trimmed, 6 to 8 bones each
- 100 g fresh white breadcrumbs
- 2 tbsp fresh rosemary, finely chopped
- 3 tbsp fresh parsley, finely chopped
- 40 g Parmesan, finely grated
- 30 g Dijon mustard
- 1 garlic clove, crushed
- 30 ml olive oil
- 25 g butter, melted
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Preheat the oven to 200 C / 400 F (fan 180 C). Season the lamb racks all over with salt and pepper.
- Step 2.Heat the olive oil in an ovenproof pan until hot. Sear the racks fat-side down first, then on all sides, for about 5 minutes total until well browned. Remove and let cool slightly.
- Step 3.Make the crust: combine the breadcrumbs, rosemary, parsley, Parmesan, crushed garlic and melted butter in a bowl, then season.
- Step 4.Brush the meaty side of each rack all over with the Dijon mustard so the crust will adhere.
- Step 5.Press the herb-breadcrumb mixture firmly onto the mustard-coated side, forming an even crust.
- Step 6.Place the racks crust-side up in the roasting pan and roast for 15 to 18 minutes for pink (medium-rare), or until a probe reads 52 to 55 C / 125 to 130 F.
- Step 7.Remove and rest the lamb, loosely covered, for 8 to 10 minutes so the juices redistribute.
- Step 8.Carve down between the bones into individual or double cutlets and serve with the crust intact.
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