Rack of Lamb With Sage Crust
Published November 13, 1999
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 whole racks of lamb (1 to 1 ¼ pounds each)
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
2 cups fresh (soft) bread crumbs
3 tablespoons finely grated Parmesan cheese
4 cloves minced garlic
⅔ cup chopped fresh sage leaves
¼ cup olive oil
2 tablespoons Dijon mustard
Aged balsamic vinegar, to taste
Nutritional analysis per serving (4 to 6 servings)
37 grams carbs; 132 milligrams cholesterol; 946 calories; 33 grams monosaturated fat; 7 grams polyunsaturated fat; 29 grams saturated fat; 74 grams fat; 8 grams fiber; 609 milligrams sodium; 33 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 475 degrees. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
- Step 2
Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add ½ teaspoon salt and ¼ teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.
Private Notes
Comments
Excellent with a local rack of lamb. Crust is a little drier than I wished. Next time coat lamb with oil or mustard and then add crust. Wonderful flavor. My lamb (1 1/2 pound rack) cooked a bit more unevenly than usual. Not sure of why but if you have to take rack out of oven, let sit, carve, and then return undercooked chops to oven. Vinegar (and only used good balsamic) was a nice touch.
Delicious! Very much enjoyed - who can fault such a quick recipe? No changes required.
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