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Rack of Lamb Recipe

$42 Main Course

About This Dish

Our rack of lamb features premium lamb coated in a fragrant herb crust and roasted to perfection. Served with a bright mint jus and seasonal vegetables, this elegant dish showcases the tender, flavorful meat that makes lamb a favorite for special occasions.

Prep Time

20 minutes

Cook Time

25 minutes

Serves

4 people

Ingredients

For the Lamb:

  • 2 French-trimmed lamb racks (8 ribs each)
  • 2 tablespoons Dijon mustard
  • 1 cup fresh breadcrumbs
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper

For the Mint Jus:

  • 1 cup lamb or beef stock
  • 1/4 cup red wine
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon honey
  • 2 tablespoons cold butter
  • Salt and pepper to taste

For the Vegetables:

  • 1 lb fingerling potatoes
  • 1 bunch baby carrots
  • 8 oz green beans, trimmed
  • 2 tablespoons olive oil
  • Fresh herbs for garnish

Instructions

  1. Prepare herb crust: Mix breadcrumbs, garlic, rosemary, thyme, and olive oil. Season with salt and pepper.
  2. Season lamb: Season lamb racks generously with salt and pepper. Let come to room temperature for 30 minutes.
  3. Sear lamb: Heat a large oven-safe skillet over high heat. Sear lamb racks fat-side down for 2-3 minutes until golden.
  4. Add crust: Brush lamb with Dijon mustard, then press herb crust onto the meat side.
  5. Roast: Transfer to 425°F oven and roast for 12-15 minutes for medium-rare (130°F internal temperature).
  6. Prepare vegetables: Roast potatoes and carrots for 25 minutes, adding green beans for the last 10 minutes.
  7. Make jus: In a saucepan, reduce stock and wine by half. Whisk in mint, honey, and cold butter.
  8. Rest and serve: Let lamb rest 10 minutes, then carve between bones. Serve with mint jus and vegetables.

Chef's Tips

  • Ask your butcher to French-trim the racks for you
  • Room temperature lamb cooks more evenly
  • Use a meat thermometer for perfect doneness
  • Don't skip the resting period
  • Fresh herbs make a significant difference in the crust
  • Pair with a full-bodied red wine like Cabernet Sauvignon