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Quick Cook Fennel and Rosemary-Crusted Roasted Rack of Lamb

Quick Cook Fennel and Rosemary-Crusted Roasted Rack of Lamb

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Dinner-party friendly and impressive, Fennel and Rosemary-Crusted Roasted Rack of Lamb proves quick cooking isn't just for weeknights. Find this recipe and more in our new book, The Complete Quick Cook.View Recipe: Fennel and Rosemary-Crusted Roasted Rack of Lamb

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Garlic-Crusted Roast Rack of Lamb

Rack of lamb is a brilliant roast centerpiece dish because it's impressive and surprisingly easy to make. This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Related: Roast Recipes

Roasted rack of lamb with a herb crust

To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.

Add the herbs and garlic and blitz for a further 30 seconds.

Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.

Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.

Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.

To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.

Slice the racks in half and serve immediately with aubergine purée and roasted fennel.

How To Grill Rack Of Lamb

Scott is my grill-master and he was happy to oblige my request on a Saturday to take charge with this herb crusted rack of lamb. According to the master &mdash here&rsquos how to grill rack of lamb&hellip

  1. Heat the grill to 500° &ndash 525°.
  2. Place the lamb, fat side down on the grates. Leave the lamb alone for about five minutes to create a good sear (the grill master cautions that you watch for flare-ups and have a spray bottle of water handy for emergencies).
  3. Flip the meat, reduce the temperature to 425° and continue cooking the lamb for an additional 13-15 minutes &ndash or until an instant read digital thermometer reads 120°.
  4. Transfer the lamb to a cutting board and let it rest 5-8 minutes before carving.

Tips For Making A Perfect Rack Of Lamb

Here are a few cooking tips when attempting to make a perfect rack of lamb:

  • When scoring the fat on the lamb, make sure to not cut too deep into the meat.
  • In our opinion, a perfectly cooked rack of lamb will have an internal temperature of 135°F for medium-rare. If you want your lamb more well-done, refer to the chart below.
  • Make sure the meat thermometer is inserted in the thickest part of the lamb for an accurate reading. Do not hit the bone or the reading will be inaccurate as the bone usually much hotter than the meat.

Herb-crusted rack of lamb with white bean purée

Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.

Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins if you like it more done, give it 5 mins more. Put the lamb on a board to rest.

While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.

Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.


Chefs ‘French trim’ a rack of lamb to make it look very neat, scraping all the skin and meat off the bones, and trimming the fat to a single thin layer. This is something a butcher will happily do for you, but you may need to give advance notice.

Garlic Rosemary Rack of Lamb

Juicy and tender rack of lamb is an exquisite dish filled with incredible flavours of garlic and rosemary in each and every bite. I literally start salivating when I think about this.

The surprising thing about garlic rosemary rack of lamb is that it is super easy to make. The whole thing comes together in under 30 minutes. Yes, that includes both prep and cook times! And it only requires a handful of ingredients, which you probably have laying around your kitchen anyways! Who said quick weeknight dinners are boring? Incredible dishes in a short time frame is possible!

This dish is a go-to crowd-please all year long. I especially like to serve it during the holidays as a feature dish. It makes for an incredible masterpiece at Christmas dinner. With a recipe this easy, who wouldn't? Move over turkey, there is a new showstopper in town!

Recipe Summary

  • 2 racks of lamb, trimmed
  • 1 teaspoon herbes de Provence
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • ⅔ cup chopped pistachio nuts
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon melted butter
  • 1 teaspoon olive oil
  • salt and ground black pepper to taste
  • 3 tablespoons Dijon mustard

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.

Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet set aside.

Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Dijon Herb Crusted Rack of Lamb

Published: Feb 7, 2017 · Modified: Nov 22, 2020 by Coley · This post may contain affiliate links.

This Dijon herb crusted rack of lamb is an easy, crowd-pleasing, show-stopping dinner recipe! Succulent, juicy and full of flavor!

In the restaurant industry, Valentines Day is affectionately known as “amateur night”. Along with New Years Eve, Valentine’s Day is one of those nights where you’ll find an overwhelming number of people out to dinner who don’t usually go out to dinner, while the regulars tend to stay at home. Couples flock to restaurants on this obligatory hallmark holiday in seek of special “for-two” menus that cater to lovebirds. If nothing else, it makes for good people watching. You’re bound to see a few guys trying too hard, you’ll definitely see at least one cliche proposal, and if you’re lucky, you might even get to watch a first-date-gone-wrong unfold before your very eyes.

Personally, I hate going out on Valentines Day. All my favorite places are always super crowded and I get really uncomfortable with all the foofy-foofy lovey-dovey stuff. Chaser and I indulge in a fancy, formal sit-down-dinner once every year on August 27th, the day we tied the knot. But most of the time, we much prefer perching up at the bar and ordering apps in lieu of lingering over a 3-course-meal at a white tablecloth lined table for two. After all, we don’t need a designated holiday to celebrate our love. We do that every day by hiding in the dark and jumping out in attempt to scare the other person. Or making up song lyrics that make of each other. Isn’t that what all couples do?

This isn’t to knock on anyone who likes going out on Valentines Day – we’ve certainly done it before, and I can especially see the desire if you have little rugrats at home. That said, isn’t it so much more special to make a really fancy homemade meal for someone you love – or better yet, have them make it for you? After all, how often do you actually cook prime steaks and decadent chocolate desserts in your own kitchen? It can be a fun activity to do together, or even more fun to surprise someone who would never ever expect it (cough, cough).

If you make steaks a lot at home, switch it up and try a rack of lamb instead. It’s a sophisticated cut of meat that, when roasted whole, is incredibly succulent, tender, and juicy. I happen to love lamb, but if you’re not sure how you feel about it just yet, this is a great recipe to ease you in. I don’t think of its flavor as being gamey, as some would describe. I think it has a mild, slightly mineraly flavor that’s tamed even further by the herbed breadcrumbs and tangy Dijon mustard. This recipe is not only easy to make, it’s also really elegant and impressive to serve.

I can get big juicy chops from my local butcher shop, but when I’m making this for just Chaser and me, I like to get the smaller Australian rack from the grocery store. Coming in at around 1 ½ – 2 lbs per rack, its just the right size for the two of us. Rack of lamb is not a cheap cut of meat, but when made well, it makes a perfect treat for a special occasion.

A rack of lamb will typically come with a hefty amount of fat on it. Look for one that’s been “Frenched” (0r ask your butcher to do it), which means that the meat, fat and gristle have been scraped away from the top bones. In most cases, I’ll leave on the fat cap so it can melt into the meat as it cooks, but for this recipe, it makes more sense to trim the majority of it off. That’s because we’re putting a really tasty crust of breadcrumbs, Dijon mustard and herbs right on top of the meat, and if there were a thick layer of fat in between, it would really complicate things.

The key to this recipe, like a lot of other meat recipes, is a good probe thermometer. So many different things can factor into how long it takes for your meat to reach the perfect temperature – density, size, marbling, the temperature of the meat before it starts cooking, etc. You’re better off not risking it and just going the safe route. Rack of lamb is not cheap, so why take a chance?

With a probe thermometer, all you have to do is stick it in the meat, set the temperature, throw it in the oven and wait for it to beep. You don’t have to stress about whether your meat is overdone or not done enough since it let’s you know the second it arrives at the perfect temperature. This way, you can focus on more important things in the meantime – like making sure you don’t smell like seared meat (always key on date night).

I prefer my lamb medium rare – some like it more on the rare side, but I find the meat to be a bit chewy and much more tender when cooked just a little bit longer. Cooking lamb well-done is not recommended… It gets dry, tough, and loses it’s delicate flavor. But, hey, you do you. Your money, your lamb. If you’re not sure… just go med-rare (it’s the best – I swear.)

This recipe is simple and practically foolproof, but boy what a showstopper. It’s lovely served on any holiday, but I think it’s best when made just for 2. The crunch from the breadcrumbs, the earthy herbs, the meaty lamb and the tangy Dijon just set it all off. You can cut the rack into individual chops if you’d like, but I prefer them double cut because they’re meatier and there’s less breadcrumb loss that way.

Now by all means, don’t let me shame you into staying home on Valentine’s Day if you’re really jonesin’ for a night on the town. Going out can absolutely be awesome! But staying in and cooking this lamb would probably-maybe-totally be more awesome (and definitely less expensive). As much as I’m in the camp of thinking Valentines Day is a stupid holiday invented to keep card companies in business, I’m always down for celebrating LOVE: The love I have for all of YOU and especially the love I have for my boo, Chaser.

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Romantic Recipes for Couples

Gabrielle Quinonez Denton and Greg Denton, chef-owners of Ox restaurant, Portland, OR go all out on date night! One person is the chef, and the other takes a supporting role. It helps them not step on each other&aposs toes, literally and figuratively! If they can&apost agree, they each cook a dish, then decide which one wins. At home, they turn on some music, put on your slippers and open a bottle of wine, so making dinner doesn&apost feel like work!

Photography by Young + Hungry

Roasted Onions & Beets

The meal they love to make is Roasted Onions & Buttered Beets with Blue Cheese. This dish is inspired by a trip they took to Europe. They rented a cottage in a Provencal vineyard, picked up produce and cheese at a farmers&apos market, then roasted the onions in the fireplace, using grapevine clippings for firewood.

Crunchy walnuts contrast with the smooth roasted beets and creamy blue cheese.

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Perfect Pair

Mark Gaier and Clark Frasier, Chef-Owners of Arrows and McPerkins Cove restaurants, Ogunquit, ME would rather stay in watching the news and making a meal than go out! They like to see what looks good at the market and plan the meal from there. Shopping together and getting excited about the ingredients is half the fun. When they cook together they have two cutting boards and two sharp knives, so they don&apost end up competing for one tool. They recommend being mindful of sharing the kitchen space, but laugh about it when you both end up in the same corner!

Photography by Young + Hungry

Roasted Salmon

The meal they love to make is Roasted Salmon with Mom&aposs Sauce, String Beans and Pine Nuts. A few months into dating, Clark invited Mark to his parents&apos home for Memorial Day. His parents and him hit it off immediately, but he was horrified when he realized they were having salmon for dinner. There weren&apost many foods he disliked, but salmon was one of them. He planned to take small bites and wash them down quickly with red wine! But to his my surprise, Clark&aposs mom&aposs version was tender, flavorful and far from fishy. Mark knew this was the beginning of a good relationship!

A smoky and sweet mixture of brown sugar, balsamic vinegar and soy sauce caramelizes as it roasts.

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Three&aposs Company

Liz Pruiett and Chad Robertso, Chefs, Bakers and Co-Owners of Tartine and Bar Tartine, San Francisco, CA spend most of their "couple time" with their daughter, Archer, who is 5 years old, and loves to cook, too. But Chad and Liz will sometimes add a little something extra to their dishes that&aposs just for them -- like chiles, which they&aposll leave out of Archer&aposs dish, since she doesn&apost like spicy food. To keep home cooking as uncomplicated as possible so that you&aposll do it often they recommend building a meal around something you have on hand or from the market, like a great loaf of bread or delicious chicken.