Off the Map

Finally bought lamb racks and got my hands on this recipe that caught my attention from friend’s instagram. I never had it in restaurant so am unaware the “authentic” taste. Will leave that judgements to my guests 😉 But this is indeed a very juicy, fragrant recipe! Slightly different from the more strongly-flavored cooking style with cumin and pepper powder.

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KEY TAKEAWAYS

• having too many olive oil, too many herbs / wet herbs in the crust blend might make the crust moist rather than crisp after baking
• Dijon mustard, cheese, salt in the crust all have flavor, watch out how much salt to add in blender, otherwise the lamb could turn out salty!
• let lamb rack sit for 5-10mins before cooking to lock the moist in!

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RECIPE

• ~1.5-2lb lamb rack (around 8 racks)
• salt and pepper
• 25g parsley / basil
• 25g parmesan
• 25g bread crumb
• 3tbsp olive oil
• 8 cloves of garlic
• (optional) 20g pistachio
• 1tbsp butter
• (optional) fresh thyme or rosemary
• 1-2tbsp Dijon mustard

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STEP 1: generously sprinkle salt and pepper on both sides of lamb racks, rub them in, marinate for 10min-4 hours

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STEP 2: in a blender, put in parsley, parmesan, pistachio, bread crumbs, garlic cloves, 1tsp salt, 3tbsp olive oil; pulse till all mixed.

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STEP 3: pre-heat oven at 392F or 200 C. Heat up oil in a pan (cast iron even better), when oil is hot enough and smoke rises, put whole lamb rack in, sear all sides, including the two ends. Aim to do this in 2-3mins.

• can put garlic cloves, thyme or rosemary in as well to increase fragrance

STEP 4: when all sides are seared and golden, turn off heat; put in 1tbsp butter, rinse the lamb rack with butter, like cooking steak. This step is to keep the lamb moist and should also take less than 2mins.

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STEP 5: remove rack from pan, brush all lamb surface with Dijon mustard which will act as glue to stick the herb crust on later.

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STEP 6: coat all surface with herb now, press firmly against lamb rack, then place in baking pan lined with foil paper. Meat side faces down.

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STEP 7: bake at 392F/200C for 20mins, remove from oven and let sit for 5-10mins so the juice are locked in.

STEP 8: slice it up and ready to serve!!

ENJOY!!

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RESOURCES

https://tasty.co/recipe/garlic-herb-crusted-roast-rack-of-lamb

Gordon Ramsay has slightly different steps of baking lamb: he put the sear lamb with butter bath straight into 400F oven for 4mins, and after coating with herb crust, put it back for another 4mins.