Herb-Crusted Rack of Lamb

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Yield: 2 Servings


The Left Bank has offered this dish as a special-of-the-day for seventeen years, and every time, it’s a sellout by 9:00 P.M. The sweetness of the roasted garlic makes a good companion for the lamb. Serve Parisienne Potatoes alongside.


1 rack of lamb with 8 to 9 chops (18 to 22 ounces)

Salt and freshly ground black pepper to taste

1 tablespoon chopped fresh cilantro leaves

1 teaspoon grated orange zest

1 sprig fresh thyme

1 sprig fresh oregano

2 garlic cloves

1/4 cup fresh bread crumbs

1 tablespoon Dijon mustard

1 teaspoon mustard seeds

1/4 cup port wine

1/2 cup Brown Beef Stock


Heat oven to 350 degrees.

Sprinkle lamb with salt and pepper. Heat a medium frying pan over high heat, then sear the lamb on each side for a few minutes. Do not add any fat to the pan.

Cover exposed bone tips with aluminum foil, then place the lamb in a roasting pan and cook 7 to 10 minutes.

Meanwhile, mix cilantro, orange zest, thyme, oregano, garlic and bread crumbs in a food processor, and pulse to blend. Remove the lamb from oven. Coat the rounded outside layer of the meat with mustard, and press the bread-crumb mixture lightly over the top. Place lamb under the broiler for a couple of minutes to brown the bread mixture. Remove the rack of lamb to a warmed platter and set aside in a warm place.

Add the mustard seeds, port wine, and stock to the roasting pan, and bring to a boil on the stove top. Let the glaze boil and reduce for 2 to 3 minutes.

Carve the rack of lamb to separate the chops. Spoon 2 tablespoons of the glaze on the bottom of each dinner plate, arrange the chops on the plate, and serve with Roasted Rosemary Garlic and Parisienne Potatoes.