Lamb / Meat

Herb crusted rack of lamb

I just started eating lamb last year, so obviously I wasted the previous 29 years of my life.

This dish comes from, who else, Gordon Ramsay. If you hadn’t pieced it together, he’s my favorite chef. Yeah, the food is good, but it’s mostly about him yelling at people, calling them donkeys, and that awesome haircut.

2 large racks of lamb cut in half, 3 bones per serving
salt and pepper
olive oil

Panko bread crumbs
7 tbsp. grated parmesan
sprig parsley
sprig thyme
sprig coriander
sprig rosemary
2 tbsp. Dijon mustard
olive oil

Preheat the oven to 400 degrees.

Start off my lightly scouring the fat on the lamb, season it, then sear in a hot pan with olive oil.

The first step cooking the lamb is to sear it on all sides to get it to a nice brown. Make sure you’re either using and oven-safe pan or that you’re heating a pan in the oven as you sear the lamb.

Transfer the pan to the oven (or the lamb to a hot, oven-safe pan), and cook for 7-8 minutes. While the lamb is cooking, make the crust by processing the breadcrumbs, herbs and olive oil. It should be a nice, Teenage Mutant Ninja Turtle green when done, but beware: this by no means makes you a ninja.

When the lamb is done, pull it out and brush it with mustard, then coat it in the breadcrumbs. Return the lamb to oven for 3-4 minutes, then remove and let the lamb rest, covered in foil, for 10 minutes before slicing.



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