Learn how to make Crusted Rack of lamb

on 04 March 2016

Residents and staff are excited for the arrival of spring! To celebrate the upcoming season, we are featuring a recipe from one of our recent Fine Dining experiences at our Hyattsville facility: Herb Crusted Rack of Lamb.

We are quite thankful for the Food Service Manager, Christian Canales, who created this wonderful recipe.

If you would like to learn how to make the entree from this event, please follow the recipe below. This tasty dish will certainly impress your family and friends!

Ingredients:

  • 1 Frenched* lamb rib racks with 7 to 8 ribs each         (1 1/4 to 2 pounds for each rack)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 4 oz. bread crumbs
  • Salt to taste
  • Pepper to taste
  • 2 Tbsp olive oil
  • Gray or coarse sea salt (optional) 

 Procedure:

  • Place a rack in the bottom third of the oven. Pre-heat the oven to 400°F.
  • Generously season both sides of the racks with salt, pepper, chopped herbs, rosemary, thyme and oil. 
  • Place the mustard and honey in a small bowl and stir to combine. Using a pastry brush, apply the mixture evenly to the browned sides of the lamb racks with the mustard-honey mixture. Use your hands and gently press half of the panko mixture onto each of the racks over the mustard-honey mixture, making sure to cover the rack all the way up to the bones.
  • Place the prepared lamb racks in a roasting pan with the bones facing the same direction. Place the pan into the oven, and cook it for 25 minutes, rotating the rack of lamb halfway through.  Take the pan out after 25 minutes and use an instant-read thermometer to check the temperature of the lamb.  If it reads between 135°F to 145°F, keep it out of the oven, and let it rest uncovered for about 15 minutes.
  • Carve each rack into 4 (2-bone) chops and arrange them on a platter. (Some of the coating may fall off—just sprinkle it back on the lamb). Season with gray or coarse sea salt and serve.

     Each rack feeds approximately 1-2 people.