Black Pepper-Crusted Rack of Lamb

Ingredients

• 1 cup crème fraîche
• 2 tablespoons prepared horseradish
• 2 teaspoons table salt
• 2 tablespoons whole black peppercorns
• ½ cup panko (Japanese breadcrumbs)
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter, melted
• 2 teaspoons fresh rosemary leaves, chopped
• 1 teaspoon fresh thyme leaves, chopped
• ½ teaspoon lemon zest
• 2 (3-pound) frenched racks of lamb (8 ribs)
• 2 tablespoons Dijon mustard

Instructions

1. 1Heat the oven to 425°F. Mix the crème fraîche, horseradish, and half a teaspoon of salt in a small bowl. Place the mixture in the refrigerator to chill until you are ready to serve.
2. 2Crush the whole black peppercorns coarsely using a mortar and pestle. Move the crushed pepper to a mixing bowl and combine it with the panko, minced garlic, melted butter, chopped rosemary, thyme, lemon zest, and the remaining one and a half teaspoons of salt.
3. 3Line a baking sheet with aluminum foil and set the lamb racks on it with the fat side facing up. Rub one tablespoon of Dijon mustard over the fat side of each rack. Press the panko and herb mixture firmly into the mustard so it sticks to the meat.
4. 4Roast the lamb in the oven at 425°F for 30 to 35 minutes. Check the internal temperature with a meat thermometer, aiming for 132°F to 135°F for a medium-rare finish.
5. 5Tent the lamb loosely with foil after 20 minutes of cooking if the crust starts to brown too quickly. Remove the lamb from the oven and let it rest for 10 minutes. Slice the racks into single or double chops.
6. 6Serve the warm lamb chops alongside the chilled horseradish crème fraîche.

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