Gourmet Herb-Crusted Rack of Lamb
Indulge in the exquisite flavors of this Gourmet Herb-Crusted Rack of Lamb. Each succulent rack is meticulously seasoned and seared to achieve a rich golden-brown crust, then coated with a delightful blend of fresh herbs, bread crumbs, and Parmesan cheese. This remarkable dish is perfect for special occasions or an elegant dinner party, allowing you to impress your guests with your culinary skills. The combination of fragrant rosemary, vibrant thyme, and fresh parsley infuses every bite with aromatic depth, while the crunchy herb crust adds an enticing texture to the tender lamb. A truly unforgettable dining experience awaits you with this beautiful dish inspired by Chef Gordon Ramsay.
4
Servings
625
Calories
11
Ingredients
Ingredients
Rack of lamb
2 racks (trimmed)
Salt
1 teaspoon (to season)
Black pepper
1/2 teaspoon (to season)
Olive oil
2 tablespoons (for browning)
White bread
4 slices (crusts removed)
Fresh parsley
1 ounce (stalks included)
Fresh rosemary
2 sprigs (leaves only)
Fresh thyme
4 sprigs (leaves only)
Parmesan cheese
1 ounce (grated)
Olive oil
1-2 tablespoons (for coating crumb)
Dijon mustard
2 tablespoons (for brushing)
Instructions
1
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Choose a skillet safe for both stovetop and oven use.
2
Prepare the lamb by cutting each rack into 3-4 bone portions, approximately one serving each. Score the fat without cutting into the meat and season generously with salt and black pepper on all sides.
3
Heat the skillet over high heat until very hot. Add 2 tablespoons of olive oil and allow it to heat up. Carefully place the lamb racks in the skillet, searing each side until they are beautifully browned. Use tongs to hold the lamb in place for an even sear.
4
Once browned, position the racks in the skillet with the skin side down and transfer the skillet to the oven. Bake for 12 minutes for medium-rare doneness.
5
While the lamb is baking, prepare the herb crust. Remove the crusts from the white bread and place the bread, fresh herbs (parsley, rosemary, thyme), and grated Parmesan cheese into a food processor. Blitz until you achieve a fine crumb consistency.
6
With the food processor running, drizzle in 1-2 tablespoons of olive oil and blend for a few more seconds until the mixture is cohesive when pinched.
7
After 12 minutes, carefully remove the lamb from the oven. Brush the lamb on all sides with Dijon mustard, then press each rack into the herb crumb mixture until fully coated, ensuring an even layer.
8
Return the lamb to the skillet with skin side up. Sprinkle any leftover herb mixture into the skillet. Place it back in the oven for an additional 8-10 minutes, or longer if you prefer well-done meat, until the crust is lightly browned and crispy.
9
Once cooked to your desired doneness, remove the skillet from the oven and let the lamb rest for a few minutes before slicing and serving.
Nutrition Information
37.5g
Fat
25g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Gourmet Herb-Crusted Rack of Lamb.
Who inspired this recipe?
This recipe is inspired by the culinary style of Chef Gordon Ramsay.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 625 calories.
What oven temperature is required?
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit.
How much protein is in one serving?
Each serving contains 40g of protein.
What herbs are used in the crust?
The herb crust uses fresh parsley, fresh rosemary, and fresh thyme.
How much fat is in this dish?
There is 37.5g of fat per serving.
What type of mustard is used for brushing the lamb?
Dijon mustard is used to brush the lamb before applying the crust.
How many carbohydrates are in this recipe?
There are 25g of carbohydrates per serving.
How long should the lamb bake for medium-rare?
Bake the lamb for an initial 12 minutes, followed by an additional 8-10 minutes once crusted.
What kind of bread is recommended for the crust?
White bread with the crusts removed is recommended.
Does the recipe include cheese?
Yes, grated Parmesan cheese is a key component of the herb crust.
How many ingredients are needed in total?
There are 11 ingredients required for this recipe.
How should the lamb fat be prepared?
Score the fat without cutting into the meat and season it generously.
What equipment is needed to sear and bake the lamb?
A skillet that is safe for both stovetop and oven use is required.
How do I achieve a fine crumb for the crust?
Place the bread, herbs, and Parmesan in a food processor and blitz until fine.
What is the purpose of the olive oil in the crust?
Drizzling olive oil into the food processor while blending helps the mixture become cohesive when pinched.
How do I sear the lamb correctly?
Heat olive oil in a skillet over high heat and sear each side until beautifully browned.
Should the lamb rest after cooking?
Yes, let the lamb rest for a few minutes before slicing and serving.
Can I cook the lamb longer for a different level of doneness?
Yes, you can leave it in the oven for longer if you prefer well-done meat.
How should I portion the lamb racks?
Cut each rack into 3-4 bone portions, approximately one serving each.
What kind of seasoning is used for the meat?
The lamb is seasoned with salt and black pepper on all sides.
Do I need to remove the stalks from the parsley?
No, the recipe specifies that stalks are included for the fresh parsley.
Is this dish suitable for special occasions?
Yes, it is described as an exquisite and elegant dish perfect for dinner parties.
What is the total amount of lamb needed?
You will need 2 trimmed racks of lamb.
How much Dijon mustard is used?
The recipe calls for 2 tablespoons of Dijon mustard.
What should I do with leftover herb mixture?
Sprinkle any leftover herb mixture into the skillet before the final bake.
How much salt is needed?
1 teaspoon of salt is used to season the meat.
What is the primary texture of the crust?
The crust is designed to be crunchy, lightly browned, and crispy.