Many people consider a rack of lamb to be too fancy to serve on a regular weeknight. The reality is, while the rack is generally the most expensive cut of lamb, it is also super tender, mild in flavour, and, once marinated, takes less than an hour to cook. I highly recommend it the next time you’re thinking of ideas for a roast.
2 lamb racks, frenched
to taste salt
1 clove garlic, minced
2 tbsp rosemary, finely chopped and divided in half
1 tsp fish sauce
2 tbsp olive oil, divided in half
to taste ground pepper
2 sheets aluminum foil, about 8 inches square each (optional)
2 tbsp parsley, chopped
2 tbsp chives, finely chopped
½ cup breadcrumbs
2 tbsp Dijon mustard
- Season the lamb racks with salt and set aside.
- In a small bowl, mix together the garlic, 1 tbsp of rosemary, the fish sauce, 1 tbsp of olive oil, and the pepper. Spoon the marinade over the meat of the lamb racks and massage the marinade in well. Cover and refrigerate for 2-3 hours.
- Preheat the oven to 325°F.
- In a large ovenproof pan, heat the remaining olive oil over a high heat. Sear the lamb rack on all sides until golden brown. Use a sheet of aluminum foil to wrap around the bones of each rack – this is optional but will prevent the bones from scorching in the oven. Once browned, place the pan with both racks of lamb in the oven and roast until an internal thermometer plunged into the center of the lamb reads 130°F, about 30 minutes. Remove the racks of lamb from the oven then turn the oven up to 425°F.
- Meanwhile, make the herb crust. In a food processor, add the parsley and chives with the second tbsp of rosemary and the breadcrumbs. Puree on high for 30 seconds, or until the breadcrumb mixture is bright green and well blended. Remove the mix from the food processor and season with salt and pepper to taste.
- Brush the meaty top side of each lamb rack with the Dijon mustard. Liberally sprinkle the racks with the herb crust, then place the pan back in the oven for another 5-10 minutes, or until the herbs have slightly browned and an internal thermometer plunged into the center of the roast reads 140°F (medium to medium well. If you prefer your lamb less cooked, reduce the cooking time at each stage to have a finished roast temperature of 130°F. Remove the lamb from the oven and rest for five minutes before slicing into individual chops and serving.