Chile Crusted Rack Of Lamb Recipe

Name: Chile Crusted Rack Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 4 tablespoons (1/2 stick) unsalted butter; 3 large shallots, minced (about 3/4 cup); 2 teaspoons chopped fresh thyme leaves; 2 tablespoons ancho chile powder (see Cook's Note); 1 1/2 cups fresh bread crumbs; Salt and freshly ground black pepper; Lamb:; 1 tablespoon olive oil; 2 well-trimmed racks of lamb (each about 1 1/4 pounds); 4 teaspoons Dijon mustard

Servings: persons

Crust:
4 tablespoons (1/2 stick) unsalted butter
3 large shallots, minced (about 3/4 cup)
2 teaspoons chopped fresh thyme leaves
2 tablespoons ancho chile powder (see Cook's Note)
1 1/2 cups fresh bread crumbs
Salt and freshly ground black pepper
Lamb:
1 tablespoon olive oil
2 well-trimmed racks of lamb (each about 1 1/4 pounds)
4 teaspoons Dijon mustard

1
For the crust:
2
In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
3
For the lamb:
4
Preheat the oven to 400 degrees F.
5
In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve.
6
Cook's Note: Heat 1/2 cup beef broth (stock) with a little mint jelly and simmer several minutes, for an easy and tasty sauce to go with your lamb.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Crust:, 4 tablespoons (1/2 stick) unsalted butter, 3 large shallots, minced (about 3/4 cup), 2 teaspoons chopped fresh thyme leaves, and more.

Yes, Chile Crusted Rack Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Crusted Rack Of Lamb

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