Herb-Crusted Rack of Lamb
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We all know that preparing a holiday meal can be a stressful endeavor. But unless your immediate family numbers in the double digits, it needn’t be. This rack-of-lamb dinner can be doubled or tripled and still be completed in record time.
Those silly paper booties that markets insist on putting on a rack of lamb aren’t terribly elegant, so ask your butcher to “french” the bones instead. Removing the meat and fat from the rib bones makes for a nicer presentation and provides a handle for each chop as well.
Serve the lamb and riso with green beans. To make them, steam 1 pound of trimmed green beans until crisp-tender, about 8 minutes. Melt 1 tablespoon of butter over medium-high heat and saute 1/4 cup slivered almonds until golden, 2 minutes. Add the beans and salt and pepper to taste to the skillet and heat a few more minutes.
Heat the oven to 475 degrees.
Combine the bread crumbs, garlic, herbs, salt and pepper to taste in a small bowl. Melt the butter in a small skillet over medium-high heat, then add the bread-crumb mixture and cook, stirring until golden brown, about 3 to 4 minutes. Set aside.
Season the lamb and place it meaty side up in a small roasting pan. Roast for 10 minutes, them remove it from the oven. Reduce the oven temperature to 375 degrees. Pat the bread-crumb mixture onto the meaty side of the rack of lamb and return to the oven. Cook until the lamb registers 135 degrees on a meat thermometer for medium-rare, about 10 to 15 minutes. Slice into chops and serve.
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