Herb Crusted Rack of Lamb with PTG
As the vineyards slumber on the Naramata Bench, we join our friends around the dining room table. For these gatherings we look to this delicious creation by Chef Alistair Veen. This classic dish is seasoned with Edmund Fallot Dijon mustard and aromatic herbs for the most tender, juicy meat imaginable. Bon appétit!
Herb Crusted Rack of Lamb:
One 8-bone Rack of lamb
Black pepper mill
45mL good dijon mustard (Edmond Fallot is readily available)
20mL finely chopped rosemary
20mL finely chopped thyme
Most butchers sell rack of lamb in 8-bone segments, I like using frenched racks so that the bone is exposed but you can use either or. A full rack is usually a huge meal for one person so I like thinking it feeds two—you be the judge of your own hunger!
Preheat your oven to 425 degrees. It’s not necessary to temper the lamb to room temperature since we are going to cook it in two steps.
Pat the rack dry with paper towels, season generously with kosher salt and freshly cracked black pepper. If you can find Diamond Crystal kosher salt, that is my absolute favourite. It sells in 3lb boxes at specialty stores and is absolutely worth the price! Morton’s kosher salt would be a close second. After 25 years in professional kitchens I can absolutely say without shame that all iodized table salt is not worth using, I don’t even use it to season pasta water.
Bring a sauté pan to medium-high heat and add a generous glug of vegetable oil. Once everything is nice and hot, turn the heat down to medium. Press the seasoned side of the lamb down into the oil and let it caramelize for a minute or two. Pay attention to what your eyes, nose and ears tell you, you want a nice, rich browned layer, no burned fat or burned edges. Adjust your pan’s heat down if necessary. The biggest mistake home-cooks make when they are searing meat is that they use too high a heat. Medium is plenty. Roll the lamb up and sear the bottom below the bones.
Remove the lamb from the pan, transfer to a wire rack/tray and allow it to cool slightly, 4-5 minutes. Apply the mustard liberally all over the lamb, use the back of a spoon to smooth it out until you have an even coating. Sprinkle the herbs all over the mustard, there should be a nice thick layer of herbs.
You can put the lamb in the oven on a tray with parchment paper, foil or on a wire rack, usually I use parchment paper directly on a baking tray. Bake at 425 for 15 minutes.
Once 15 minutes is up, remove the lamb from the oven and put it on your cutting board. Cover it over with a snug piece of tinfoil and don’t come back to it for at least 10-15 minutes. Slice the rack into two bone segments and serve with roasted potatoes and a simple salad.
Honestly just a little bit of olive oil and balsamic vinegar would make a great sauce but you barely need one as the crust is so delicious, rested to perfect juiciness. I’m a believer that every piece of meat has an ideal doneness and for a rack of lamb it's smack dab on medium. Let that rack rest and it will be beautiful and juicy!
Serve with Miso-Honey Glazed Carrots:
Mix together 1T honey, 1T miso and 2T Hot water. Brush lightly on washed but unpeeled baby carrots. Roast at high heat for 12-15 minutes depending on the thickness of your baby carrots.
Pair with: 2018 PTG Magnum (still a few SIGNED + NUMBERED ones remaining!) for a truly a sumptuous meal. Our PTG is guaranteed to become your 'go to' pairing with lamb, and this recipe one you visit frequently!
Interested in more great food and wine ideas? Join us on December 17th when we team up with Vancouver’s newest sensation, Sauce Club. You’ll love their ready to use products in their ultra-flavourful easy recipes that are sure to make your Holiday Snack Game Strong!
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