Rack of Lamb with Breadcrumb Crust
Ingredients
- 1 rack of lamb, about 1 ½ pounds
- Fine sea salt
- Freshly ground black pepper
- ¼ cup flat leaf parsley leaves, coarsely chopped
- 1 large clove garlic, sliced
- 1 to 2 slices white bread, cut into chunks
- 1 tablespoon peanut oil or melted butter
- ¼ cup white wine, optional
- ¼ cup brown gravy, demi-glace or thickened brown sauce, optional
Method
- Preheat the oven to 425°F.
- Trim the rack of lamb, of excess fat. Season both sides with salt and pepper.
- Heat a large ovenproof sauté pan over medium-high heat. Lay the rack, fat-side down in the pan to brown, 3 to 5 minutes. Turn to brown on the bone side, 2 to 3 minutes more. Transfer the rack to a cutting board. Pour off and discard the fat in the pan.
- In a small food processor, combine the parsley and garlic and process until coarsely chopped. Add the bread and process again until fine crumbs. Transfer the breadcrumb mixture to a bowl and drizzle in the oil, then gently toss with your fingers until the bread is coated in oil.
- Return the rack to the pan fat-side up. Spread the seasoned breadcrumbs over the top, gently pressing into the meat. Roast in the oven until the breadcrumbs are golden brown and the lamb is cooked to desired doneness, 15 to 20 minutes. Remove from the oven and let rest for 10 to 15 minutes.
- Transfer the lamb to a cutting board. The lamb can be served as is or with a sauce.
- To make a pan sauce, deglaze the sauté pan with the white wine, stirring to scrape any browned bits from the bottom. Pour in the brown gravy, stirring to combine. Strain the pan sauce, if using, onto a rimmed serving tray.
- Cut the rack between the ribs into individual chops. Arrange on the platter and serve.
Rack of lamb made this way with a breadcrumb crust is easily made ahead. Make the seasoned breadcrumbs, brown the lamb and even coat the lamb with the crust in advance. The lamb will take about 15 minutes to cook and then another 15 minutes to rest before serving.