Black Pepper & Herb-Crusted Rack of Lamb
Submitted by tnhofer
Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minIf you want to impress at the dinner table with minimal fuss, this is the recipe. Four racks of lamb get rubbed with a fragrant paste of cracked black pepper, garlic, fresh chervil, rosemary, and thyme, then rest in the fridge for at least two hours so the flavors penetrate the meat.
The roasting method is quick and effective: a blast of high heat to build a crackling herb crust, then a drop in temperature to bring the interior to a blushing medium-rare.
Five minutes of rest under foil, a few cuts between the ribs, and you’re plating one of the most impressive dishes in any cook’s repertoire.
Chef Tips
- Crush the black pepper coarsely, not fine. You want visible chunks that form a crunchy crust, not a powder that fades into the background.
- Marinate for at least 2 hours, or overnight for even deeper flavor. The salt and garlic need time to work into the meat.
- Preheat the roasting pan in the oven before adding the lamb. That searing contact with the hot pan jumpstarts the crust on the bottom.
- Use a meat thermometer and pull the lamb at an internal reading of 130 for medium-rare. It will climb a few more degrees while resting under foil.
Ingredients
Directions
Pat lamb dry and brush all over with oil.
Combine garlic, pepper, chervil, rosemary, salt and thyme.
Rub into lamb; cover and refrigerate for at least 2 hours.
Set shallow roast pan in oven and preheat to 475F(240C).
Place lamb racks in pan fat side up and roast for 10 minutes.
Reduce heat to 375F(190C) and roast another 20 minutes or until internal temperature reaches 130F(54C).
Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes.
Carve between ribs to serve.
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