Herb-Crusted Lamb Rack

Method

1. 1

   Take the lamb out of the refrigerator 45 minutes before cooking. Pat the racks completely dry, then season all sides with salt and pepper. Preheat your oven to 400°F (200°C).

   Dry surface, hot pan, no steam. That is how you get a proper sear.

2. 2

   Heat neutral oil in a heavy oven-safe skillet over medium-high heat. Sear the racks fat-side down first for 3–4 minutes until deeply golden, then sear the ends and the meat side for 1 minute each. Transfer to a plate to cool for five minutes.

   Render the fat cap slowly. If the pan is smoking, you are too hot.

3. 3

   Meanwhile, in a bowl, combine panko, parsley, rosemary, thyme, garlic and olive oil. The mixture should hold together lightly when pressed. Season with a pinch of salt.

   Wait until you're ready to press it on — the crust goes soft if it sits in the oil too long.

4. 4

   Brush the seared, fat-side of each rack generously with Dijon mustard. While still tacky, press the herb-panko mixture firmly onto the mustard to form an even 1/4-inch crust.

   Mustard is the glue and the flavour. Do not skimp.

5. 5

   Place the racks crust-side up in the skillet, bones interlocking to stand upright if possible. Roast in the oven until the internal temperature at the thickest part reads 125°F (52°C) for medium-rare — about 15 to 20 minutes.

   Insert the thermometer parallel to the bones, into the eye of the meat, not touching bone.

6. 6

   Transfer to a cutting board and rest, crust-side up, for 10 minutes. The internal temperature will rise another 5°F.

   Never cover herb-crusted lamb while resting — the crust will soften.

7. 7

   Slice between each bone into individual chops. Serve two to three chops per person, crust-side up, with a squeeze of lemon.

   A sharp knife and one confident stroke per chop keeps the crust intact.