Herb-Crusted Rack of Lamb

01Method

1. 1

   Start by making the herb crust: finely chop the parsley, mint, and rosemary, then mix them into the softened butter. Stir in the breadcrumbs, season with salt, and work everything together until combined. Wrap in plastic wrap, shape into a log, and refrigerate until firm.

2. 2

   Trim the rack of lamb of any sinew, then season all over with salt and pepper.

3. 3

   Heat the oil in a skillet over high heat and sear the rack on all sides — starting fat-side down, then turning to brown the other side. Add the trimmed sinew to the pan to enrich the drippings, and scatter in the fresh thyme.

4. 4

   Once the meat starts to release its juices, transfer the pan to a preheated oven and roast at 175 °C.

5. 5

   After 10 minutes, remove the meat from the oven, brush the entire surface with mustard, and press the chilled herb crust firmly on top. Return to the oven and finish under the broiler at 200 °C until the crust is golden brown.

6. 6

   Meanwhile, prepare the side: boil the potatoes in their skins, then slice and sauté them in oil until golden. Finish with a knob of butter and the crushed garlic clove.

7. 7

   Remove the lamb from the oven, transfer to a plate, tent loosely with foil, and let it rest for a few minutes.

8. 8

   Pour off the fat from the pan, leaving just the drippings behind. Deglaze with the red wine and let it reduce almost completely. Add the stock, season with salt and pepper, and strain through a sieve.

9. 9

   Arrange the sautéed potatoes on the plate, lay the sliced rack of lamb alongside, and spoon the pan sauce over the top.