Herb Crusted Rack of Lamb With Red Wine Sauce

2-3 people
40 min

I first saw this dish on Masterchef. Gordon Ramsay made this dish for the contestants. It looked incredible!! But of course, the clip was like 3 minutes long. He kept pulling ingredients out of nowhere. It is impossible to actually follow so I set out to create a step-by-step video on how to make this dish.

This recipe is actually super simple and only takes a little over 30 minutes to make (depending on how much trimming your lamb needs), BUT it looks super fancy! Your guests will for sure be impressed!

We are starting with a domestic, frenched rack of lamb from D'artagnan foods. D’artagnan is an amazing food retailer that is committed to free range and sustainable, humane farming practices. Not to mention their meat is awesome!!

Watch the video to learn how to make this herb crusted rack of lamb.

Once our rack is trimmed, we want to sear our lamb and butter baste it with thyme and garlic. Then we bake until it is medium rare (take it out at 110 degrees allowing for carryover cooking). The medium rare temp for lamb is a bit lower than beef (120 degrees). We let it rest while coating it in dijon and a delicious panko, herb breading. This is the best part of the recipe because you can let this lamb sit for a bit of time while you set the table, finish side dishes, fill wine glasses, herd all the people to the table, whatever you need to do! Then it bakes for 5 more minutes to crisp up the coating. Slice into it hot and serve! I love how you have a bit of time so you aren’t rushing around like a crazy person trying to get everything finished (or is that just me?). 

The herbs in this recipe are rosemary and mint. Rosemary has a delicious woody flavor and the minty freshness takes a bit of the gaminess of lamb away. Both pair perfectly with lamb! 

And of course, don't forget about that mint-infused red wine sauce! The acidity complements the lamb by cutting through the richness. To complete the meal, serve with melting potatoes (aka fondant potatoes) and a glass of red wine!

Herb Crusted Rack of Lamb With Red Wine Sauce
Recipe details
  • 2-3  people
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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For the Lamb
  • 1-8 rib rack of lamb
  • 2 tbsp canola oil
  • salt and pepper, to taste
  • 3 garlic cloves, smashed
  • 1 sprig of thyme
  • 2 tbsp butter
  • 2 tbsp dijon mustard
  • 3/4 cup of panko breadcrumbs
  • 1/4 cup of parsley
  • 2 sprigs of rosemary leaves, stem removed
  • 4 mint leaves
  • 1/2 cup of parmesan cheese, shredded
  • drizzle of olive oil
For the Red Wine Sauce
  • 1 shallot, diced
  • 1 clove of garlic, minced
  • 1/2 cup of red wine
  • 1/2 cup of beef stock
  • 5 mint leaves, chopped
  • 1 tbsp of butter
  • salt and pepper, to taste

Preheat oven to 375°. Trim excess fat off lamb. Remove any silver skin. Season with salt and pepper. Let sit for 30 minutes to come up to room temperature.
Heat cast iron skillet (or another oven safe skillet) over medium high heat on stovetop. Add oil. Once it's starting to smoke, sear lamb (bones up) for 3-4 minutes until browned. Flip. Add butter, 2 cloves of garlic and thyme. Baste lamb. Continue searing and basting until browned on all sides (about 3 more minutes). Place skillet in oven for 8-10 minutes until internal temperature is 110° for medium rare (final temp will be 120°). Remove from oven and set lamb aside on plate to rest for 2-3 minutes.
While lamb is in the oven, make the coating. In a food processor, pulse panko, parmesan, parsley, rosemary leaves, mint leaves and olive oil. Season with salt and pepper. Place coating on a plate.
While lamb is still hot, brush dijon on all sides. Coat lamb on all sides in bread coating. Set aside on a baking sheet. Continue to let rest for at least 10 minutes in total.
Make the sauce. In the skillet used to roast lamb, drain all but a tbsp of fat. Set over medium heat and sauté shallots and garlic until translucent (about 2-3 minutes). Add red wine and mint leaves and let reduce to ⅓. Add beef stock and let reduce until sauce coats the back of the spoon. Once reduced, strain out solids using a fine mesh sieve. Stir through butter until melted and incorporated.
Right before serving, bake lamb in 375° oven for 5 minutes. Slice (no need to rest) and serve with red wine sauce drizzled on top. Enjoy with a glass of red wine.
Sav | Lagom Eats
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  • Belinda B Belinda B on Oct 09, 2020

    My family doesn't like rare. \ medium rare meat. Will it mess up the favour by cooking it longer?

    • Sav | Lagom Eats Sav | Lagom Eats on Oct 09, 2020

      Of course not! Just cook it in the oven a bit long until your desired temperature. I actually enjoy lamb medium temp as well!