Don't be intimidated by a rack of lamb. It is surprisingly easy, and the lamb will be delicate and delicious. What was the special occasion you may ask? My parents were in town! Usually we would walk up and down Newbury street, do some shopping and get brunch at Sonsie. The torrential downpour put a little damper on the weekend though, so instead, we decided to stay in my apartment and cook! It was a great, lazy weekend. Full of good meals and cozy conversations.
This is a classic English dish. I'm not sure who's recipe this is originally based on but my dad has been making it for years and he tweaks the ingredients and proportions every time. Feel free to switch up the herbs and get creative with the side dishes! You can also substitute the bread with bread crumbs, use whatever you have handy.
Here's our rack of lamb! Don't forget to trim off some fat!
Blend together the herbs and then pat them down onto the honey/mustard mix so that it really sticks. This will create a great crust!
Using a thermometer is key in assuring you've cooked the lamb perfectly. The light pink center is ideal.
When slicing the lamb, be sure to cut between each rib.
RACK OF LAMB INGREDIENTS:
2 slices of toasted bread
2 sage leaves
4 mint leaves
1 sprig of thyme
1 sprig of rosemary
1 garlic clove
2 tbs olive oil
1 cup parsley
rack of lamb
2 tbs dijon mustard
2 tbs honey
1 tbs butter
salt & pepper to taste
1 package of frozen peas
2 tbs butter
salt & pepper
Brown the lamb evenly in a cast iron pan on medium-high with olive oil, salt and pepper. Remove from pan and set aside in the refrigerator (up to 6 hours if needed)
Preheat the oven to 420 degrees. Use a food processor to blend the bread, sage, mint, thyme, rosemary, parsley and garlic. Pulse until fully crumbled, add olive oil and blend some more.
Pull the rack of lamb from out of the fridge. Mix the honey and mustard together and evenly coat the rack of lamb on both sides. This is the base of the crust. Spread the herb mixture on top of the honey-mustard coat, and pat down so that the crust sticks.
Place the rack of lamb in the oven and cook for about 25 minutes. Oven times may vary so check the lamb with a thermometer - when it reaches 140 degrees, it's ready. Remove from the pan and place on a cutting board. Cover with aluminum foil and let it rest for 5 minutes. After it has rest, cut the chops in between each rib.
While the lamb is in the oven, bring a small pot of water to a boil. Cook the peas until they turn bright green and are al dente. Strain and place in food processor with salt, pepper, a few leaves of mint and a tablespoon of butter. Blend until smooth.
Plate your dish with a bed of pea puree and top with two lamb chops.