- Meat and poultry
- Roast lamb
- Roast leg of lamb
It started of as an experiment, but it turned out to be a delicious fool-proof recipe. Don’t forget to wash it down with a full-bodied red wine.
Be the first to make this!
- 1 leg of lamb (about 2 kg), at room temperature
- red wine for the marinade (optional)
- 1 bunch rosemary, needles only
- 1 bunch mint leaves
- 1 bunch parsley
- 5 to 6 garlic cloves
- butter, at room temperature
MethodPrep:15min ›Cook:2hr ›Extra time:1hr30min marinating › Ready in:3hr45min
- Trim as much fat as possible from the meat before marinating it. This fat-trimming process might be a little fiddly and tedious, but the result is worth it. The meat will be easier to digest and the taste more delicate. Marinate the trimmed lamb in red wine for 90 minutes (optional).
- Chop rosemary needles, mint leaves, parsley and 2 of the garlic cloves very finely and place in a bowl.
- Pre-heat the oven to 190 C / 170 C fan / Gas 5.
- Add some chunks of butter to the bowl with the herbs and mix it all by hand to create a paste. Ensure you make more than enough paste to cover the top side of the leg of lamb.
- Remove the lamb from the marinade and place it on a baking tray lined with baking paper (it makes the washing up easier).
- Peel the remaining garlic cloves. Make some small cuts in the lamb, deep enough to push the cloves in.
- Take half of the mixture/paste and rub it gently onto the lamb.
- Roast in the pre-heated oven for 1 hour.
- Take the lamb out of the oven and rub the remaining paste onto it. Put it back in the oven. It is important to calculate how long the leg of lamb should cook for. It should take 30 minutes for every 500 g. For example, my lamb was 1,900 g so it took almost 2 hours in total (including the first hour before the second rub) for the meat to be pink. Adjust the times if you like your lamb well done or rare. I cooked mine for 2 hours 15 minutes as we like it well-done (but not dry)
- Let it rest for 10 minutes before carving.
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- 2 legs of lamb (9 pounds each), bone in, trimmed of excess fat
- 1 tablespoon plus 1/4 teaspoon olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium head garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon all-purpose flour
- 1/3 cup brandy
- 1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 tablespoon chopped fresh rosemary
Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
Meanwhile, rub head of garlic with 1/4 teaspoon oil wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
Cut off top of garlic head squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper mix well.
Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
Transfer lamb to a carving board. Pour off fat from roasting pan place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy scrape up brown bits from bottom of pan. Lower heat to medium let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
- Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet.
Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl.
Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom you don’t need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes.
Herb-Crusted Rack of Lamb
"Rack of lamb is a special dish&mdashimpressive to bring to the table and carve, tender, and delicious. We coat the racks with buttered bread crumbs seasoned with anchovy, rosemary, and garlic. The anchovies add a salty, savory depth, rather than an anchovy taste, to the breading. The racks can be seared and coated with the crumbs up to 6 hours ahead, then roasted when you are ready."
- 2 8-bone racks of lamb (2 to 2 1/4 pounds each), with the bone end cleaned, or &ldquofrenched&rdquo
- Kosher salt and freshly ground black pepper
- Canola oil
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 6 tablespoons unsalted butter, at room temperature
- 4 cloves garlic, pureed in small food processor
- 3 to 5 anchovy fillets, salt packed or oil packed, rinsed, dried, and minced
- 1 1/2 cups dried bread crumbs or ground panko crumbs
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon minced rosemary
- Gray salt or coarse sea salt
Score the fat covering the lamb in a 1/2-inch crosshatch pattern be careful not to cut into the meat. Season the racks on all sides with salt and pepper.
Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over medium-high heat until it shimmers. Put 1 rack fat side down in the pan and sear until golden brown, 1 1/2 to 2 minutes carefully move the lamb as it sears to brown as much of the fat as possible. (It is best to sauté 1 rack at a time, so the temperature of the pan doesn&rsquot drop dramatically.) Transfer the lamb to the roasting rack, meat side up. Drain off the fat, reheat the pan, adding fresh oil, and sear the remaining rack.
Combine the mustard and honey in a small bowl set aside. Combine the butter, garlic, and anchovies in a small food processor and purée until smooth. Transfer the purée to a medium bowl and stir in the bread crumbs, parsley, and rosemary to combine. Do not overmix the mixture should be moist, but it may not all come together.
Brush the mustard mixture over the fat and meat (do not coat the underside of the racks). Spread the bread crumbs evenly over the racks, pressing gently and patting them so the crumbs adhere. (The lamb can be refrigerated, on the rack in the roasting pan, for up to 6 hours remove it from the refrigerator 30 minutes before roasting it.)
Position an oven rack in the bottom third of the oven and preheat the oven to 425ºF.
Put the lamb in the oven, with the meat side toward the back, and roast for 25 to 35 minutes, until the temperature in the center of the meat registers 128ºF to 130ºF. Let the racks rest on the rack in a warm place for about 20 minutes for medium-rare.
Carve each rack into four 2-bone chops and arrange on a platter. Sprinkle with gray salt and serve.
1. Cut excessive fat from your lamb and season well with salt and pepper.
2. Crush garlic cloves and add to preheated oil with some red pepper flakes. Let it season our oil, so cook on medium heat for about 1 minute.
3. Add your lamb to the pan, pay most attention and time to sear its front part with the most fat on it, slowly render it on medium heat for 5 minutes. Sear the rest of the sides until light brown. Total searing time should stay between 5 to 7 minutes.
4. Take the lamb out of the pan and let it cool off while we are working on the herb crust.
5. To prepare our herb crust simply mix bread crumbs, cheese, parsley, rosemary, and thyme in a blender of a food processor until fine even texture. Add half a teaspoon of smoked paprika and mix once again.
6. Lay our herb mix on a small baking tray or shallow dish to make the crusting process easy.
7. Brush each rack of lamb with honey mustard. I used premade one, but you also can combine regular mustard with honey in 3 to 1 proportion.
8. Lay lamb with the front side down into the crust. Sprinkle herb mixture over the top of the rack as well covering all of it. Seal each side and bottom with herb crust as well.
9. Place crusted lamb on a baking sheet and send to the middle rack of the oven for 20 minutes at 400F (200C).
While the lamb is in the oven work on your sides to go with it. I find that this recipe pairs well with potatoes, asparagus, vegetable medley, or salad.
Take a rack of lamb out of the oven and let it rest for at least 5 minutes. Letting it cool off will allow all the juices to stay in the meat when you slice it.
Serve warm and slice in front of your guests as it is a culinary show of its own! Smile as you do it because you just mastered one of the hardest (or most impressive) recipes from Hell`s Kitchen Show!
- 2 (8-rib) lamb rib roasts (1 1/2 pounds each), frenched
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- ½ cup fresh breadcrumbs
- ¼ cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 large garlic cloves, minced
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- Garnish: fresh rosemary
Pat lamb dry with paper towels season with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in a large skillet over high heat. Cook lamb in hot oil 3 to 4 minutes on each side or until browned. Place lamb on a rack in a broiler pan.
Combine breadcrumbs and next 5 ingredients in a small bowl. Combine mayonnaise and mustard in a small bowl. Brush mustard mixture over meaty top side of lamb racks pat herb mixture evenly over mustard to adhere.
Bake at 350° for 20 to 25 minutes or until a thermometer inserted into thickest portion registers 145° (medium rare). Let stand 10 minutes. Garnish platter, if desired. Cut each rack into double chops.
Note: You'll want to ask your local butcher to french the racks of lamb for you, trimming them down to clean bones and small succulent eyes of meat that will be easy to cut apart after roasting.
Excellent! Perfect dish for two and could be scalable for a group. Substituted whole wheat bread crumbs, fresh grated parmesan and bone-in lamb shoulder for plain bread crumbs, pecorino romano and rack of lamb respectively. Broiled crust at the finish for 2 minutes to give it a bit more crunch. Accompanied the dish with roasted brussel sprouts and a simple baked potato with pasture butter for an amazing complete meal.
We made these chops for Boxing Day dinner, and they were fantastic. We barbequed instead of roasted, but the rub was fantastic and easy!
This was delicious!Although it did take longer than 30 min. to reach med. rare.It took closer to 40-45 min. Very good though!
I have made this recipe several times and it is my husbands favorite for rack of lamb. HOWEVER, we grill the racks rather than roasting them. I really press the crust on the meaty side of the rack and we grill them "low and slow." The flavor is exceptional and definitely a keeper in our house. PS We grill outside year 'round!!
Very, very good, but next time I might give it a minute or two under the broiler to crisp the crust further. Otherwise, phenomenal.
This was excellent! I used trimmed lamb racks, and made the crust a few hours ahead and kept it in the fridge. I added a little more oil for ɼrust' texture and used cilantro instead of basil. I firmly pressed it over the lamb about 1/2 to 3/4 inches thick. When guests arrived, I popped it into the oven and enjoyed champagne with them while it cooked. So easy to prepare, but VERY elegant. My guests were impressed! Served it with a lemon/parmesan risotto and a green salad. Cooked it exactly as directed, and it was PERFECT! This one is slated for many dinner parties to come!
I've made this for 2 people up to 10 and it's always been a big hit.
Delicious except lamb was overcooked. 30 minutes is too long for medium-rare. I will make this again but cook for 20 minutes and then remove from oven to sit for 10 minutes.
After all the rave reviews, I was expecting a blockbuster for x-mas eve dinner. It was just O.K. I think I should have browned the Lamb rack first and cut off the layer of fat on top to enhance the flavors and get rid of the chewy bit. I bought high quality frenched rack from Whole Foods market, so that wasn't the issue.
This recipe was absolutely wonderful and not at all difficult to make. My husband is not a lamb lover, but did not stop raving about how delicious it was! I will absolutely make it again!
Quite possibly the best recipe on the site. and that is saying something!! This is very easy to make and is incredibly delicious. Your guests will rave. It is a family favorite. Last year I made it when my parents were in town and for the whole summer my Mom impressed her friends with it at dinner parties. The best thing is you can prepare it ahead and cook right before serving. So you wont be in the kitchen during your whole party (unless the party is in the kitchen!)
wow! i love lamb, and thiswas fabulous, made it for a large dinner party that i catered. the flavor penetrated the lamb to the bone, I was a little overwhelmed by the excess of crust, thought it distracted from the lamb meat, so I just rubbed it off of mine, but guests at the party ate them as they were and raved.
I seared the racks first, and brought them to room temp before roasting. Everyone loved the meal. I expected the crust to be a little crispier, but it really infused great flavor into the lamb.
This is a delicious and easy recipe that is sure to impress. The herb crust is so tasty my husband and I couldn't stop raving about it.
We made this dish for Christmas dinner and it was fabulous! We used 3 racks of Icelandic lamb and trippled the recipe. All of our guests raved over the lamb, and coming from seven 3 & 4-star restaruant employees, that's quite a compliment!
This recipe was so easy and amazingly good! My guests couldn't stop talking about it.
After all the rave reviews I was expecting a bit more. It was very good, but I was hoping for a knock-the-socks-off-the-guests recipe, and that it is not. With one of the racks I trimmed the fat off completely, and both my girlfriend and I thought it was considerably better than the others. (And we're not afraid of fat.) Overall, a keeper.
I used a Costo rack of lamb - it was wonderful (although I will try it with Colordo lamb if I can find it). Very easy to make, tastey, even my not-so-crazy-about-lamb husband said it's a keeper!
First, Iɽ love the recipe for the Potatoes Stuffed w Leek Mousse mentioned below!!The lamb was excellent, easy, and delicious. Suggestions: searing the rack in a pan fat-side-down before rubbing it w breadcrimb mixture will serve dual purpose of 1) keeping the crust from cracking & falling off while cooking & 2) negate the need to further trim fat from a frenched rack.
Super good and super presentation - I agree w/the cook who said let sit at room temp
45 min. before roasting. Served w/potatoes stuffed with Leek Mousse - wonderful!
You can't beat rack of lamb, but the balance of the ingedients of this recipe made it that much better.
This was the first rack of lamb I ever made. IT was scrumptious and easy to prepare. It will now be a regular on my weekly menus.
I bought a pre-frenched lamb rack at costco and did this recipe. Wow was it good. When I thought of the money I saved it was even better.
I would make this again in a heartbeat. It was EXCELLENT . next time I would try rosemary just to see how that is because I love rosemary and lamb.
Fabulous! My favorite preparation for rack of lamb.
Really easy and shockingly good. Guests snuck into the kitchen to mop up the burned breadcrumb bits left in the pan.
Great method and timing for our family. Didn't use all the herbs - just Italian Parsley, shallots and garlic mixed with dried bread crumbs and olive oil. Used the browning technique and the mustard. Cooked 29 minutes at 400 convection roasting function.
I love this recipe. mind you, I do the same crust for rack of port. equally delish. I do add a couple of cloves of pressed garlic and lemon zest from one lemon. just my preference..
Love this! So easy and delicious! I change it up a bit - adding garlic, taking away mint, just for my family's style. But, really a great recipe!
Easy and delicious enough for company. I would have liked a sauce to accompany however the bread crumb topping was moist. I cut the rack into portion sizes and reduced the cooking time to 15 min in the oven which was med rare and simply perfect. Complete with a lovely mash potato and green beans for a great date night dinner.
This was easy and fabulous
Excellent,used thyme instead of mint, used food processer for herbs and bread crumbs, gave coating nice consistency.
Have been making this recipe for quite some time now but haven't gotten around to rating it. I usually don't bother to sear the lamb, just rub the mustard mix on the rack and let sit in the fridge for 2-4 hrs, then pat on the panko etc and roast. Always turns out terrific and is a requested dish among family and friends. Served this Easter with goat cheese potato gratin also on this site, steamed asparagus, and of course, deviled eggs!
Ok, but I wouldn't make this one again. Too much breadiness seems to overwhelm the delicate flavor of the lamb.
Tried placing rack in 425 oven first, then applied the dressing saved time and mess of cleaning a different pan. Also bought premium rack of lamb and it makes a difference, so tender.
This was my first time cooking lamb as well. Everyone who liked lamb just raved about it. I would not change the recipe.
Excellent dish! I also used panko crumbs and substituted thyme for the mint as that was what I had in the garden. If you have a Trader Joe's near you, the rack of lamb in the fresh meat zone is wonderful and costs less than most places. The sweet potato oven fries (also from TJ's) were a perfect pairing.
I love when lamb is cooked right, and this was soo good! It was my FIRST TIME EVER cooking lamb, so I was pretty nervous, adding the fact that lamb is so expensive! I studied lamb recipes for a while and decided this was what I wanted, and I also liked Gordon Ramsay's Rack of Lamb how to video: http://www.youtube.com/watch?v=5B6HDmeMRtI , by the way pretty identical to this recipe. The lamb turned out perfect and couldn't believe how easy it was. I did make sure my lamb was room temperature before I started cooking it. I was interested in moroccan/greek sauces to top it off (not that this recipe needs it all), anyone have any suggestions. :)
This is my absolute "go to" recipe when I make rack of lamb. It is a family favorite, especially at Easter. Here is a picture and my review: http://www.ajinthekitchen.com/imported-20110212231825/2011/4/26/mustard-and-herb-crusted-rack-of-lamb.html
We have made this recipe about a dozen times and every time we are surprised with how good it is and how easy it is to make. It is like having a 4 star dinner and a 1 star budget from a time perspective. Plus really hard to mess up.
Excellent recipe and pretty easy. It's funny how most people find lamb so mysterious and yet not that hard to cook. Do not omit the mint as this adds great dimension to the flavor.
Elegant and easy. I seared it in a cast iron pan then transferred to oven. 25 minutes and it was perfect! Tender and flavorful. I used the herbs I had on hand, mint and rosemary and cut the breadcrumbs to 3/4 a cup for 8 ribs. Serve this with Moroccan Styled Carrots, creamed peas, and couscous for a lovely dinner.
so good, really pretty easy, esp if you use one overproof skillet for searing and baking (fewer dishes!) the herbs are pretty interchangeable, though i do like to use fresh i used parsley, thyme and rosemary because no mint.
This is THE recipe for rack of lamb. I used my own variation of herbs and seasonings, plenty of garlic, celtic sea salt, and I skipped the breadcrumbs and mustard. The results were astounding. Some of my guests even said it was the best meal they had ever had. Wow!
Classic, simple, and delicious. I used this for date night "in" and used thyme and sage in lieu of the mint and parsley. Cooked 20 minutes for a perfect med-rare.
I don't understand the poor rating from the reviewer from Dallas for a recipe that works and is really tasty. Everyone I've served this lamb to has enjoyed it immensely. Iɽ disagree with that reviewer that this is a boring recipe. Instead, I call it classic, in the same way that a simply prepared rack of lamb like this and a bottle of Bordeaux is classic - not to mention delicious. This is a solid, basic technique for lamb that turns out well every time, but the recipe is also extremely versatile as any number of wet ingredients could be substituted for the mustard and other seasonings for the herbs.
Used Panko instead of regular breadcrumbs giving it a nice, light crunch. Kept the mustard to a nice thin layer, which kept the mustard from overpowering the flavor. Will definitely make this again.
This was super easy and really tasty. I didn't have plain bread crumbs so I had to use Italian flavored (which actually just added extra flavor). Maybe I didn't add enough mustard, but I found it not overpowering at all, as a few other reviews did, thought it was perfect! Easy and incredibly elegant.
Rack of American Lamb with Herb Crust
Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.
Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.
Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
Nutrition Facts: Calories 626
Fat 56g 86% Saturated Fat 22g 138% Cholesterol 102mg 34% Sodium 264mg 11% Potassium 264mg 8% Carbohydrates 7g 2% Fiber 1g 4% Sugar 1g 1% Protein 22g 44% Vitamin A 156IU 3% Vitamin C 1 mg 1% Calcium 128 mg 13% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.