Herb-Crusted Rack of Lamb (Festive AF)

I don’t care if it’s a standing rib roast or a massive stuffed winter squash, a holiday feast is NOT complete without an impressive centerpiece. Rack of lamb is one of my favorite proteins to make for said feast because (when prepared right) it’s gorgeous, it feels special and festive AND it comes together very quickly... like in under 30 minutes quickly. Cook on, my friends. 🤘🏼 Adam

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Herb-Crusted Rack of Lamb

Ingredients

• 1 tsp Neutral Oil
• 1 rack of Lamb
• 1 Tbsp Dijon Mustard
• ⅓ pound Hard Cheese
• 1 ½ cups Breadcrumbs
• ¼ cup Fresh Parsley
• 1 sprig Fresh Rosemary
• 1 sprig Fresh Thyme
• 1 Garlic clove, minced
• ½ cup Port or Red Wine
• ½ cup Chicken Stock
• 1 Tbsp Unsalted Butter
• Fresh Chives, sliced thin to garnish
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. Preheat your oven to 425F. Slice the rack of lamb in half so it can fit in your skillet.
2. Preheat your pan over high heat, then add oil. Once the oil is lightly smoking, sear the lamb until evenly browned on all sides. Transfer to a cooling rack and brush with mustard.
3. To a food processor, add cheese, breadcrumbs, parsley, rosemary, thyme, black pepper and a pinch of salt. Blitz until you’re left with fine green-tinted breadcrumbs.
4. Pour the seasoned breadcrumbs in a large shallow bowl. Coat the lamb in seasoned breadcrumbs, then roast for 12-15 minutes or until the inside of the meat registers around 140F (medium-rare).
5. In the same skillet, over medium heat, add garlic and cook for 30 seconds, then deglaze with port. Reduce until it’s just about dry, then add chicken stock and a pinch of salt. Reduce until the liquid coats the back of a spoon, about 4-5 minutes.
6. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing. Slice the rack into individual ribs, drizzle over sauce, finishing salt and fresh chives.