Herb Crusted Rack of Lamb
Herb Crusted Rack of Lamb for fine dining recipe idea. Green herb and parmesan crusted lamb chop served meal with asparagus, sides and sauce.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 2 1x
- Category: Gourmet fine dining meals
- Method: stove top sear and oven baked
- Cuisine: French
Ingredients
Scale
- Rack of 8 lamb chops
- 1/2 Cup of each Rosemary, Parsley and Thyme to Blend for crust.
- 50 g Grated parmesan cheese
- 1/4 cup of Dijon Mustard to brush over the lamb chops
- dash of olive oil to blend the herbs together in blender
- Salt and pepper and a garlic clove.
- a few Cherry tomato and asparagus and some oil to sear in.
Instructions
- Trim your rack of lamb that is now cut into chops of 4. (French trim fat) the only fat left on these lamb chops is on top to keep the moisture of the meat.
- Lightly season it with salt and pepper.
- Warm up the oven proof pan with some olive oil in, Not to Hot to burn the lamb. Now Sear the lamb gently by holding the bones on top and place in the pan resting them on the side. Then holding the bones sear each side of the lamb until color is lightly brown. Top and Bottom, done you will lock in those flavors.
- Add a touch of Thyme, butter and garlic cloves, lightly crushed. letting it sizzle, and smearing the lamb in the butter and thyme mixture. Placing the butter and herbs on top of the lamb. Basting the butter over the lamb chops.
- Once they have nice color it is time to blend the herbs to bast them with. Place some parsley thyme and rosemary in a blender with some grated parmesan cheese. Add some olive oil (just a drizzle) to keep it together. Pour these blended herbs into a plate and rub the hot lamb chops with mustard to add flavor and to keep the green herb crust on the lamb. Rub and dip the lamb all over so that it is coated with the green herb crust,
- Then place them in the oven. For 4 1/2 to 5 minutes at 375 Deg F. (190 Deg. C). They will lightly brown once done. Take them out and sharpen your knife to easily cut the lamb chops in pieces. (4 per plate)
- Lightly oil or butter a pan for searing the asparagus and cherry tomatoes until soft and done. A few minutes.
- Plate the lamb in a T Pee form on a plate and place vegetables around the lamb chops. You can add any sauce you prefer drizzled on the plate. (We used Worcestershire sauce with dots around the plate.)
- Preferred sauce would be a rec wine sauce.
Find it online: https://www.fillmyrecipebook.com/herb-crusted-rack-of-lamb/