Have you ever created a dish that seemed perfect in your mind but turned out less than desirable in reality? Did you then add it to your “someday I will” list and not revisit it for years? Herb-crusted rack of lamb was one of those dishes for me. I saw Chef Gordon Ramsay making it on his TV show The F Word many years ago and was captivated, especially by the vibrant colors. The bright, deep green crust and juicy pink lamb make this a dish your eyes eat first.
Unfortunately, my first attempt was unsuccessful; the crust was nowhere near as green as I had imagined, and it turned into a wet, soggy mess. It was still quite tasty, thanks to the excellent quality of the meat, which I can’t take much credit for. So, I put this dish on my “Someday I Will” list. It took me about ten years to give it another shot. I cooked a rack of lamb a few more times after that but never with a crust – I was too worried about failing again.
Having achieved a successful outcome this time makes me so happy that I finally tried making this dish again. The main thing I did differently was using a lot more herbs and panko. I think I might have used regular bread crumbs last time, which I now realize was a big mistake.
I only used half of the crust and kept the rest in the fridge and used it as a topping for salad and scrambled eggs in the next few days. I think it will be wonderful with pasta and chicken too.
Blitz following ingredients in a food processor to make the crust and set aside.
- 30g/1.06oz. flat-leaf parsley (leaves and stalks)
- 5g/0.18oz. mint leaves
- tender leaves from 1-2 spring of thyme
- 25g/0.88oz. Parmesan
- 1 cup. Panko bread crumbs
- 1 tbsp. extra virgin olive oil
- 1 1/2 tsp. salt
- freshly ground black pepper to taste
My lamb was 900g/32oz. with 8 bones and had a rather thick layer of fat, which I removed most of before cooking. I didn’t throw out the chunks of fat, of course; I utilized them throughout the cooking process.
Score the surface of the lamb with a sharp knife and generously season it with salt and pepper. Place the meat and the removed chunks of fat in a pan (cast iron if you have one) over high heat. Add a drizzle of olive oil and a few sprigs of thyme.
Sear all sides for a few minutes until they turn light brown.
Transfer the lamb, fat, and thyme to a preheated 200c/400f oven and cook for 8-9 minutes for a perfectly pink medium-rare, longer if you want it close to medium. Discard the thyme and fat.
While the meat is still warm, spread Dijon mustard all over it and generously coat with the herb crust making sure all sides are covered. Put the lamb back in the oven for no more than 2 minutes and take it out. Let it rest for about 9-10 minutes before cutting. I cut into the rack a little too early, which explains a bit of juice leaking out in the photos – still delicious, but a little patience could have made it even better.
Serve with sides of your choice – mine were Greek salad, polenta, and a nice bottle of full-bodied red wine. Bon appétit!