Herb Crusted Rack of Lamb 香草酥脆焗羊架priss | March 16, 2012
So Chef beau made this Herb Crusted Rack of Lamb at a dinner/cooking date with our good friends. The result? Everyone loved it! & the best part is, it’s easier to make than it seems. This is originally Gordon Ramsay’s recipe. Beau and I are both big fans of him! He’s a genius in creating restaurant-grade recipes that you can duplicate easily at home!
Try it and you’ll be impressed. =D
Don’t you just love the vibrant color the herbs give and it totally compliments the pink color of the meat? Oh heavens!!
The biggest difference between beau’s recipe and Gordon Ramsay’s is that he uses panko instead of breadcrumbs for the crust. Panko is basically made from bread without crusts. So it tends to stay crispier longer as it doesn’t absorb so much grease.
Also, instead of some ordinary mustard, he uses a special mustard my friend Alex made for me. This delicious mustard is made from his grandma’s 100-year-old recipe. Love the kick it gives… Simply priceless. I just love food with a story behind it.
Herb Crusted Rack of Lamb 香草酥脆烤羊架 Adapted from Gordon Ramsay’s Herb Crusted Rack of Lamb from The F Word
rack of lamb ~ 2
salt, pepper, olive oil
panko ~ 5 tbsp
grated parmesan ~ 1/2 cup
parsley ~ sprig
thyme ~ sprig
coriander ~ sprig
rosemary ~ sprig
English or dijon mustard ~ 2 tbsp (we use Alex’s special mustard)
tiny splash of olive oil
1. Preheat oven to 400 F.
2. Score the fat side of the lamb. Coat the lamb with salt and pepper, generously. Easier on a plate so you can mop up the excess seasoning as much as possible.
3. Heat up an oven-safe pan with some olive oil and brown the lamb all 4 sides. Make sure your pan is sizzling hot for the best results.
4. Transfer to the oven and bake for 7-8 minutes.
5. Prepare the crust. Fun! Simply put all the ingredients for the crust EXCEPT the mustard in a blender. Pulse several times. There you have the beautiful green herb crust ready for the lamb.
6. Remove the lamb from the oven. Brush it with mustard generously.
7. Dip it in the herb crust. Make sure the lamb is coated completely. Let it rest for a bit.
8. Finally put it back to the oven for 3-4 minutes again.
9. Cut and serve with whatever you want. Just about anything would go well with this delicious, impressive rack of lamb. =D