Crusted Rack of Lamb with Jus and Baby Carrot and A

Name: Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each); Salt and freshly ground black pepper; 1 tablespoon olive oil, for searing; 1/2 cup crushed pine nuts; 1/2 cup bread crumbs; 1 tablespoon freshly chopped chives; 2 garlic cloves, minced; 2 tablespoons grated Parmesan; 1/2 cup whole-grain mustard; 1/2 cup beef stock; 1/2 cup port; 1/2 orange, juiced; 2 sprigs fresh sage; 2 sprigs fresh thyme; 1 pound baby carrots; 1 pound asparagus, trimmed

Servings: persons

2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each)
Salt and freshly ground black pepper
1 tablespoon olive oil, for searing
1/2 cup crushed pine nuts
1/2 cup bread crumbs
1 tablespoon freshly chopped chives
2 garlic cloves, minced
2 tablespoons grated Parmesan
1/2 cup whole-grain mustard
1/2 cup beef stock
1/2 cup port
1/2 orange, juiced
2 sprigs fresh sage
2 sprigs fresh thyme
1 pound baby carrots
1 pound asparagus, trimmed

1
Preheat oven to 375 degrees F.
2
Season rack of lamb with salt and pepper.
3
Heat the oil in a large skillet.
4
Once heated, add the lamb and sear until golden brown, about 5 minutes.
5
In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
6
Place the seared lamb into a roasting pan.
7
Spoon the whole-grain mustard on top to cover the entire meat side of the rack.
8
Sprinkle the bread crumb mixture to cover the mustard.
9
Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare about 10 to 15 minutes.
10
Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes.
11
Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice.
12
Add sprigs of sage and thyme and bring to a simmer to quickly reduce.
13
When reduced spoon jus over the lamb and serve.
14
In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes.
15
At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes.
16
Strain all vegetables when done.
17
Serve with roasted rack of lamb.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each), Salt and freshly ground black pepper, 1 tablespoon olive oil, for searing, 1/2 cup crushed pine nuts, and more.

Yes, Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus falls under the Vegetarian 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.

That's it — enjoy your meal!

Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions