Name: Step-By-Step Roasted Rack of Lamb with Herb Crust
Yield: 4
Cuisine: French
Ingredients: Lamb: 2 small racks; Breadcrumbs: 1 cup; Grated Parmesan/Romano cheese: 1/2 cup; Honey Mustard: 3 tablespoons; Garlic: 4 cloves; Smoked Paprika: 1 teaspoon; crushed Red Pepper: 1/2 teaspoon; Fresh Parsley: 1/2 cup; Rosemary: 1 string; Thyme: to taste; Salt: to taste; Pepper: to taste

Ingredients

2 small racks Lamb

or 1 large, 1.5 lb total

1 cup Breadcrumbs

1/2 cup Grated Parmesan/Romano cheese

3 tablespoons Honey Mustard

4 cloves Garlic

1 teaspoon Smoked Paprika

1/2 teaspoon crushed Red Pepper

1/2 cup Fresh Parsley

1 string Rosemary

to taste Thyme

to taste Salt

to taste Pepper

My Two Cents

Delicate and fragrant, this Roasted Rack of Lamb with Herb Crust recipe is so delicious and surprisingly easy. Make it for your special dinner or to entertain a group of friends and you will get compliments for days!

If you browsing the internet for a good recipe to make I assume you love food. So, if you love food I am pretty sure you have heard about Gordon Ramsay. And, if you heard of Mr. Ramsay, or how I call him “my first culinary crush” then you heard of his all-time popular Roasted Rack of Lamb with Herb Crust.

As I promised, I won’t make you read my poem about this dish and all the personal meaning it has to me (it is actually true) so come on, go straight to DIRECTIONS if you are in a hurry.

Me and Hells Kitchen Love Story

If you for some reason still interested, well THANK YOU! I am not writing into the void lol

So back to Gordon, I saw him first back when I was living in the Caribbean. I and my not-yet husband were surfing Netflix for a movie or so. I saw his show, “Hells Kitchen” first season and the rest is history. To say I got hooked would be an understatement. I got ADDICTED to it. We watched it every night, commented on each dish and recipe, and surely became food critiques.

So on that show, 2 dishes got many chefs cut – the beef wellington and the roasted rack of lamb with herb crust. How many of you loved watching it? Chefs slice into the rack and scream “RAW” on top of your lungs if it was undercooked? Well, maybe I am the only crazy one, but I did.

So I decided that rack of lamb is out of this world difficult. Because if those cooks with a degree could not make it right. I, a self-taught chef with zero real industrial kitchen experience, should just skip this recipe and never embarrass myself even trying it. I was so wrong!

Rack of Lamb is by far the easiest fancy dish out there, it is simple, fast and so pretty to serve. So if you are looking for a recipe to impress yet to be sure you can deliver, look no further!

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Directions

1 Done	1. Cut excessive fat from your lamb and season well with salt and pepper. 2. Crush garlic cloves and add to preheated oil with some red pepper flakes. Let it season our oil, so cook on medium heat for about 1 minute. 3. Add your lamb to the pan, pay most attention and time to sear its front part with the most fat on it, slowly render it on medium heat for 5 minutes. Sear the rest of the sides until light brown. Total searing time should stay between 5 to 7 minutes. 4. Take the lamb out of the pan and let it cool off while we are working on the herb crust.
2 Done	5. To prepare our herb crust simply mix bread crumbs, cheese, parsley, rosemary, and thyme in a blender of a food processor until fine even texture. Add half a teaspoon of smoked paprika and mix once again. 6. Lay our herb mix on a small baking tray or shallow dish to make the crusting process easy.
3 Done	7. Brush each rack of lamb with honey mustard. I used premade one, but you also can combine regular mustard with honey in 3 to 1 proportion. 8. Lay lamb with the front side down into the crust. Sprinkle herb mixture over the top of the rack as well covering all of it. Seal each side and bottom with herb crust as well. 9. Place crusted lamb on a baking sheet and send to the middle rack of the oven for 20 minutes at 400F (200C).
4 Done	While the lamb is in the oven work on your sides to go with it. I find that this recipe pairs well with potatoes, asparagus, vegetable medley, or salad. Take a rack of lamb out of the oven and let it rest for at least 5 minutes. Letting it cool off will allow all the juices to stay in the meat when you slice it. Serve warm and slice in front of your guests as it is a culinary show of its own! Smile as you do it because you just mastered one of the hardest (or most impressive) recipes from Hell`s Kitchen Show!
5 Done	ENJOY!