Gordon Ramsay Herb Crusted Lamb Rack Recipe

This delicious Herb Crusted Lamb Rack is a simple yet impressive dish that combines tender lamb with a crispy, flavorful herb crust. Perfect for a special dinner, this recipe is easy to follow and brings a rich, aromatic taste to your table. You can even customize the crust with ingredients you have on hand for a personal touch.

Ingredients Needed:

For the Lamb:

• 1 rack of lamb, frenched with the fat cap removed
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp Dijon mustard

For the Herb Crust:

• 120g Panko breadcrumbs
• 2 sprigs fresh rosemary (stems removed)
• 2 sprigs fresh thyme (stems removed)
• 2 tbsp fresh parsley, chopped
• 2 tbsp freshly grated Parmesan
• 2 cloves garlic
• 1 tsp olive oil (just enough to bring the crust together)
• Optional: pinch of red pepper chili flakes

How To Make Herb Crusted Lamb Rack Recipe?

1. Preheat Oven: Set the oven to 425°F (220°C).
2. Prepare Lamb: Season the lamb rack with salt and pepper. Heat 1 tbsp olive oil in an oven-safe pan over medium heat. Sear each side of the lamb for 1-2 minutes until browned. Add 2 tbsp butter and baste the lamb while searing.
3. Cook Lamb: Place the lamb in the oven for 10-12 minutes.
4. Make Herb Crust: In a food processor, blend panko breadcrumbs, rosemary, thyme, parsley, Parmesan, garlic, and a pinch of red pepper (optional) until crumbly. Add a little olive oil to bind the mixture.
5. Coat Lamb: Remove lamb from the oven. Brush 2 tbsp Dijon mustard over the lamb. Press the herb crust mixture onto the lamb, covering it evenly.
6. Finish Cooking: Return the lamb to the oven for 8-10 minutes, or until the internal temperature reaches 140°F (60°C). Let it rest for 10 minutes before slicing into individual ribs.

Recipe Tips:

• Sear the Lamb Well: Brown the lamb on all sides to lock in the flavor and juices.
• Use Fresh Herbs: Fresh rosemary, thyme, and parsley give the best taste, so use them instead of dried herbs.
• Don’t Overcook the Lamb: Use a thermometer to check the temperature, aiming for 60°C (140°F) for medium-rare.
• Let the Lamb Rest: Rest the lamb for 10 minutes after cooking to keep it juicy.
• Customize the Crust: Add extra flavors like Parmesan, nuts, or chili flakes to make the crust unique.

How To Store & Reheat Leftovers?

• Refrigerate: Let the lamb cool to room temperature before storing it in the fridge for up to 3 days.
• Reheat: Heat the lamb in a pan with a little oil or butter for 2-3 minutes per side.

Nutrition Facts:

• Calories: 239 kcal
• Total Fat: 17.4g
• Saturated Fat: 6.6g
• Cholesterol: 63mg
• Sodium: 509mg
• Potassium: 300mg
• Total Carbohydrate: 4.7g
• Dietary Fiber: 0.6g
• Sugars: 0.7g
• Protein: 10.7g