Herb Crusted Rack of Lamb
My Herb Crusted Rack of Lamb is not an everyday type of meal. Lamb is sexy. Its luscious juiciness really suits for a date night meal, which is why this recipe only serves two. Lamb is always a great way to impress your date. It’s on the pricey side and commonly served for holidays, so your date is bound to feel special with this deliciously hearty and succulent meal.
You can use any herb combination that you like, but this one is classic. The mixture of the parsley and garlic is called a Persillade. Persillade can be used as a crust on pretty much any meat or fish or it can be used as a stuffing.
Ingredients: (serves 2, but can be doubled or more for a fancy dinner party)
- 1, 1 ½ lb rack of lamb, Frenched (Frenched means that the ends of the bones are exposed)
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup fresh parsley leaves
- 1 Tablespoon fresh thyme leaves
- 2 cloves of garlic (~½ Tablespoon)
- ½ cup breadcrumbs
- zest of 1 lemon (~2 teaspoons)
- ½ stick of butter, melted (4 teaspoons/¼ cup)
Directions:
Preheat your oven to 450°F.
Pat the rack of lamb dry with a paper towel. Discard the towel and coat the lamb with olive oil. Season both sides of the meat with the salt and pepper. Place the lamb fat side up in a roaster and then place the rack into the oven. Cook for 8-10 minutes.
Meanwhile, in a food processor, blend parsley, thyme, garlic, and lemon zest until finely minced. Add the breadcrumbs and melted butter and pulse until combined.
Remove the rack of lamb from the oven and carefully apply the herb mixture to the fat side of the lamb, making sure the mixture sticks to the lamb without burning yourself. Return the lamb to the oven for another 12-15 minutes.
Remove the lamb from the oven, and place tin foil over the top to keep the meat hot while it is resting. Rest the lamb for 10-15 minutes, then carve and serve.