Herb & Garlic Crouton Crusted Rack of Lamb

For the love of Lamb this is one of the best ways to introduce someone to a Lamb dish. I served this lamb for a Holiday Dinner party; doubled the recipe and it was perfect for 8 people.

Some of my best friends, Scott & Pam, Barry & Gina along with my hubby Gus, of course, enjoyed and savored the meal.  Scott made his famous Port Mushroom Gravy Sauce that complimented the lamb wonderfully.  I’ve tried to get the recipe from him but he only has it in his head and says it always turn out different each time.  The dinner was also served with roasted potatoes along with sauteed fresh green beans with almond slivers.

If serving for 4 people, just stay with the recipe as is. There should be 4 individual chops per person.

Ingredients

2 racks of lamb; about 3 lb. total, Frenched 2  Tbs. Parsley chopped
1  teaspoon Kosher Salt; plus to taste 1  Tbs. fresh thyme chopped
1/2 teaspoon Fresh Ground Pepper; ground pepper 2  Tbs. Dijon mustard Optional
1  cup Croutons; garlic & olive oil seasoned , crushed

Preparation

Place a roasting rack in a large roasting pan and set the lamb racks on top. Let stand at room temperature for 1 hour.

Preheat an oven to 400 degrees F.

1.  Using a sharp paring knife, remove as much of the coating from the individual bones so that they do not discolor during cooking.  This step is not necessary for the ultimate taste, but only for the ultimate look of the lamb.

crouton-crusted-rack-of-lamb-2

2.  Remove as much excess fat as your desire. I cut off all the fat that I can because I think it helps to keep the lamb final flavor a little more on the milder side and less greasy. Make sure to remove as much fat as possible to take the edge off the taste of the lamb.

3.  Season the lamb generously with salt and pepper. If the time of year permits or if you have an indoor grill, sear lamb over high heat to add heat scoring and to seal the juices in the meat.

4.  Place the racks, fat side up, on a roasting rack, with the bones facing outward and the loins towards the center of the pan.  See the pictures for clarification.  Cover the lamb bones with foil to keep them from browning to much.  If you like dijon mustard, then you can evenly spread 1 Tbs. Dijon mustard over each lamb loin prior to adding the crouton crumbs.

crouton-crusted-rack-of-lamb-4

5.  In a small bowl, stir together the crushed croutons, parsley, thyme, the 1 tsp. salt and the 1/2 tsp. pepper. Spread the mixture evenly over the loins of each rack, pressing gently to form a loose crust.  (I use Fresh Gourmet Roasted Garlic Croutons — one of my favorites and there is enough garlic and olive oil in the crumbs at the bottom of the bag to do 1/2 a recipe.  If I don’t have these croutons on hand then I would substitute plain croutons or a coarse bread crumb then add 2 minced garlic cloves and 3 tablespoons olive oil to the crouton mixture.)

crouton-crusted-rack-of-lamb-5

6.  Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 Degrees F for rare, 35 to 40 minutes.  They will continue to cook a little more as they rest.  (When planning for a dinner party, place lamb in oven as the last guest arrives to ensure that it doesn”t over cook.

7.  Transfer the lamb racks to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. Cut the racks into chops, transfer to individual plates.   Serve immediately.

crouton-crusted-rack-of-lamb-6

Cuisine:French    Main Ingredient: Lamb

Tags: , , , , , , , , , ,

Categories: Meat

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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2 Comments on “Herb & Garlic Crouton Crusted Rack of Lamb”

  1. April 23, 2013 at 1:04 pm #

    I love lamb and this looks just beautiful

    Like

    • May 1, 2013 at 5:04 pm #

      Thanks for your feedback on the Rack of Lamb. I just love grilling or baking lamb in many different ways. Sorry for such a delay in responding back to you. I am new to WordPress and just getting used to how it works. 🙂

      Like

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