Pan Roasted Rack of Lamb with a Pecan Parmesan Crust

By ldelmas

Serves 4

The hardest part of cooking a rack of lamb is frenching the bones – in other words, removing the meat, fat and membranes that connect the bones. Luckily, these days, the butcher does that for you, so there’s really nothing difficult about it at all!

Ingredients

• 1/4 cup Panko breadcrumbs
• 1/4 cup grated Parmesan Cheese
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh oregano
• 1/4 cup finely chopped toasted pecans
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 2 racks of lamb, bones frenched
• 3 tablespoons Dijon mustard
• 1 shallot, finely chopped
• 1/2 cup red wine
• 1 cup beef stock
• 2 tablespoons cold butter
• 1 tablespoon chopped fresh parsley
• salt
• freshly ground black pepper

Preparation

Step 1

1. Pre-heat the oven to 400˚ F.

2. Combine the breadcrumbs, Parmesan cheese, rosemary, oregano, pecans, salt and pepper in a small bowl.

3. Heat a large oven-safe skillet over medium-high heat. Add olive oil to the skillet. Season the racks of lamb with salt and pepper on all sides. Sear the lamb in the hot skillet, browning on all sides. Once brown, remove the skillet from the heat. Brush the fat side of the lamb rack with the Dijon mustard and pack on the Parmesan breadcrumb mixture, pressing the breadcrumbs into the lamb with your hands.

4. Transfer the skillet to the oven and roast for 20 to 25 minutes, or until an instant read thermometer reads 140˚ for medium. Roast for a shorter or longer period of time if you prefer your lamb cooked less or more.

5. Once the desired internal temperature is reached, remove the lamb from the skillet and allow it to rest on a cutting board, covered loosely with aluminum foil.

6. Transfer the skillet to the stovetop. (Remember to use an oven mitt as the handle of this skillet will be very hot.) Add the shallots to the skillet and cook for a minute. Add the red wine to the skillet to deglaze and scrape off any brown bits that have accumulated on the bottom of the skillet with a wooden spoon. Add the beef stock and bring to a simmer. Let this simmer and reduce until ½ cup of liquid remains. Turn the heat off and add the butter, parsley, salt and pepper.

7. Slice the racks of lamb into ribs and arrange on the dinner plates. Pour the reduced liquid (the “jus”) over the top just before serving.

TIP

When you put the two lamb racks into the oven, criss-cross the bones of the two racks. This will keep them standing up and allow them to cook evenly