A succulent rack of lamb with a flavorful herb crust, served with a rich port wine sauce.
Ingredients
For the lamb
- 2 1/2kgrack of lamb
- 125mLolive oil
- Salt
- Pepper
- 50gDijon mustard
For the crust
- 150gunsalted butter
- 30gmixed herbs (oregano, parsley, marjoram, basil, thyme, rosemary)
- 1piecelemon
- 200gbread crumbs
- Salt
- Pepper
For the sauce
- 600mLport wine sauce (basic recipe)
How to make Herb-Crusted Rack of Lamb
Preparing the lamb
Preheat the oven to 200°C (392°F).
Season the rack of lamb with salt and pepper.
Heat olive oil in a pan and sear the lamb on all sides until browned.
Brush the lamb with Dijon mustard.
Preparing the crust
Melt the unsalted butter in a pan.
Mix in the mixed herbs, bread crumbs, salt, and pepper.
Grate the lemon zest and add it to the mixture.
Spread the herb mixture over the lamb, pressing it down to form a crust.
Cooking the lamb
Place the lamb in the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
Remove the lamb from the oven and let it rest for 10 minutes before slicing.
Serving
Slice the lamb into individual chops.
Serve with the port wine sauce.
Tips & Tricks
Let the lamb rest after roasting to retain its juices.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
