Herb Rack of Lamb: A Classic Dish with a Modern Twist
The Herb Rack of Lamb is a timeless, elegant dish that graces both fine-dining restaurants and home kitchens with equal style. This recipe offers a perfect blend of tender lamb and fresh herbs, delivering a rich, flavourful experience that’s both aromatic and succulent.
A Brief History of Rack of Lamb
Lamb has been a central part of culinary traditions for centuries, dating back to ancient times when sheep were among the earliest domesticated animals. Rack of lamb, specifically, is a premium cut that has been celebrated in European, Middle Eastern, and Mediterranean cuisines. It was particularly favoured in French cuisine, where “Carré d’Agneau” (rack of lamb) became a staple of high-end dining.
Traditionally, rack of lamb is cooked with a crust of mustard, breadcrumbs, and herbs, reflecting the French approach to lamb preparation. This method spread globally, and today, various modern versions of the dish exist, including the herb-crusted variation. Using fresh herbs like rosemary, thyme, and parsley enhances the natural flavour of the lamb, adding a fragrant, earthy quality.
What Makes Herb Rack of Lamb Special?
The Herb Rack of Lamb is distinct due to its focus on fresh, aromatic herbs, which create a beautiful, crisp crust while locking in the lamb’s natural juices. The use of herbs not only enhances the flavour but also offers a lighter, more refreshing take on this indulgent dish. Chefs often pair it with sides like roasted vegetables, mashed potatoes, or a red wine reduction sauce to complete the meal.
For those who want to impress their guests or simply enjoy a gourmet meal at home, the Herb Rack of Lamb is the perfect choice.
PrintHerb Rack of Lamb
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
- Lamb rack, french trimmed
- Salt and pepper
- Herb Crust:
- 1tbsp Dijon mustard
- 6 cloves garlic
- 24g mint
- 24g chives
- 12g parsley
- Zest of x2 lemons
- Lamb fat, from searing
- 10g capers
- 12 wild garlic leaves
- Black pepper
- Sourdough chunks
Instructions
- Trim/ clean any of the excess fat and sliver skin from the top rack of lamb (save the trim).
- Season the rack of lamb with salt and pepper (set aside).
- Render down the lamb trim with a pinch of salt in hot pan.
- Then sear the rack of lamb in the pan oil. Brush the lamb with Dijon mustard.
- Add all herb crust ingredients minus the sourdough in a blender and blitz. Once combined and in the sourdough chunks. Blitz until a fine crumb. Press crumb in lamb to create a herb crust.
- Transfer the rack of lamb in the oven at 160 c till the probe reaches 48 degrees.
- Rest the lamb for 5-10 mins.
- Carve and serve on the side of sautéed peas.
