The best ever lamb dish is here! Easy and elegant, you CAN make this!
Ever since I found the wonderful local meat shop just a few miles from our house, I have been making all varieties of fresh meats – veal milanese, osso buco, saltimboca, bison green chile stew, and now rack of lamb.
All have been the best cuts of meat I have ever tasted, but this rack of lamb was the most tender and flavorful cut of meat I’ve ever had.
My local meat market is No Bull Prime Meats at https://www.nobullprimemeats.com/
If you are ever in Albuquerque, New Mexico, go see the owner, Brett. He is a kick! And the staff are very helpful.
This recipe, adapted from Ina Garten’s classic, is very easy – even if you are no whiz in the kitchen, as I said, you can make this!
Some like to serve rack of lamb with a tzatziki (Greek garlic yogurt) sauce, but I don’t think this needs it at all.
That being said, I served this with a simple lemon and cashew rice, along with a salad.
** Cut recipe in 1/2 for 2 for an elegant date-night or super delicious two-person BFF dinner.
Best Herb-Crusted Rack of Lamb
- Food Processor (optional)
- Roasting Pan
- Lemon Zester
- 2 Racks Lamb
- 2 Tbsp Olive Oil extra virgin
- 1 tsp Salt
- 1/2 tsp Cracked Pepper
- 1 Tbsp Rosemary fresh
- 1 Tbsp Thyme fresh
- 4 Tbsp Butter at room temperature
- 1 cup White Breadcrumbs
- 1/2 Shallot minced finely
- 3 cloves Garlic diced finely
- 2 tsp Lemon Zest
- Allow lamb to rest at room temperature for 1 to 2 hours
- Preheat oven to 450 F
- Place lamb fat side up in a large roasting pan
- Rub well with olive oil, then liberally salt and pepper
- Roast for 10 minutes
- Meanwhile, combine herbs, breadcrumbs, butter, shallot, garlic, and lemon zest and pulse until a course and sandy in texture, set aside
- Remove lamb from oven and press herb mixture into fat cap and sides
- Return to oven and roast another 20 minutes
- Remove from oven and tint lightly with foil. Rest for 15 minutes
- Carve into 1- or 2-chop portions and serve