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Black Pepper-Crusted Rack of Lamb
Two frenched racks of lamb — eight ribs each — get a Dijon mustard coating before a panko crust of coarsely crushed black peppercorns, fresh rosemary, thyme, lemon zest, and garlic presses onto the surface. The mustard acts as both flavoring and adhesive, keeping the crust in place during the roast. Crème fraîche stirred with two tablespoons of prepared horseradish makes a sharp, cooling sauce to serve alongside. Both the crust mixture and the sauce can be made hours ahead; roast time is under an hour for six portions.
Equipment
- Oven
- Baking sheet
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
- 1Heat the oven to 425°F. Mix the crème fraîche, horseradish, and 1/2 teaspoon of salt in a small bowl. Cover and chill in the refrigerator until needed.
- 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 1 1/2 teaspoons of salt.
- 3Line a baking sheet with aluminum foil and set the lamb racks on it with the fat side facing up. Rub 1 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 during roasting.
- 4Roast the lamb in the oven at 425°F for 30 to 35 minutes, or until a meat thermometer registers 132°F to 135°F for medium-rare. Tent the lamb loosely with foil after 20 minutes of cooking if the crust starts to brown too quickly.
- 5Remove the lamb from the oven and let it rest for 10 minutes. Don't skip this step, as the juices need time to redistribute for a tender slice. Cut the racks into single or double chops and serve alongside the chilled horseradish cream.
Notes
- Make ahead: Prep the horseradish cream and the panko coating up to a day in advance to save time.
- Presentation: Cut the racks into double chops for a thicker, more impressive portion.
- Tip: If you don't have a mortar and pestle, place the peppercorns in a zip-top bag and crush them with a heavy skillet or rolling pin.
- Doneness: For medium, roast until the internal temperature reaches 140°F to 145°F.
Recipe Details
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