Herb Crusted Rack of Lamb with Red Wine Sauce
For the best herb crusted rack of lamb, marinate it overnight, cover in breadcrumbs, oven roast, and pair it with with a silky red wine sauce. This elegant recipe is perfect for the holidays or for a dinner party any time of the year.
Servings 4 servings
Calories 700kcal
Ingredients
- 2 frenched lamb racks
Marinade
- 1/4 cup olive oil
- 1 tsp kosher salt
- 6 cloves garlic, crushed
- 2 tbsp fresh chopped herbs, such as rosemary, thyme, mint, sage, oregano, chives, or parsley
- 2 tsp lemon zest
Herbed Bread Crumbs
- 1 cup fresh bread crumbs
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped herbs, such as rosemary, thyme, mint, sage, oregano, chives, or parsley
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1-2 tbsp olive oil
- 1-2 tbsp dijon mustard
Red Wine Sauce
- 2 tbsp unsalted butter
- 2 medium shallots, minced
- 3 cloves garlic, minced
- 1 tbsp flour
- 1 cup chicken stock
- 1 cup red wine, medium bodied such as Merlot
- kosher salt and black pepper
Instructions
Marinate the Lamb
- Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
Make the Bread Crumbs and Roast the Lamb
- Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
- Preheat oven to 400F.
- Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
- Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
- Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
Wine Sauce
- You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
- In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
- Pass the sauce through a fine mesh strainer and discard the solids.
- Serve the lamb with the sauce along side.
Notes
- Wine Sauce: I usually make the sauce while the lamb is warming up on the counter and I'm waiting to start roasting it. You'll want a medium bodied red without much tannin, so stay away from Cabernets. Merlot and Pinot Noir are nice choices.
- Bread Crumbs: For the bread crumbs I use whatever bread I have on hand that day, from sandwich bread to dinner bread. If I'm using a crusty bread, I do trim off the crust.
- Date Night: This recipe is easily halved for date nights and other romantic dinners.
Nutrition
Calories: 700kcal