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Garlic & Herb-Crusted Rack of Lamb
Makes 6 to 8 Servings
*6-8 racks of lamb containing 4 chops each, frenched (See Notes)
*Salt and freshly ground black pepper
*4-6 tbls. vegetable oil
*1 1/2 cups fresh bread crumbs
*2 tbls. fresh parsley, chopped
*2 tbls. fresh tarragon, chopped
*2 tbls. fresh thyme, chopped
*2 tbls. fresh rosemary, chopped
*2 large cloves garlic, minced
*1/3 cup olive oil
1Preheat oven to 425 F degrees.
2Season racks well with salt and pepper over all sides.
3Working in batches, heat vegetable oil in a large skillet over high heat. Add racks and sear on all sides until browned. Transfer the lamb to a baking sheet to cool slightly.
4Mix together bread crumbs, herbs and garlic. Add olive oil and combine. Using your hands, spread the mixture over the racks, pressing to adhere, until evenly coated.
5Bake in oven to desired doneness, about 20-25 minutes for medium. Allow to stand 8-10 minutes before serving.
  • Ask your butcher to cut racks containing 4 lamb chops to serve each person.
  • To "french" the bones, use a sharp knife to scrape away the meat between and on the bones, until the bones are cleaned of fat and gristle.