Rack of Lamb with Ancho Crust Recipe

Name: Rack of Lamb with Ancho Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ancho chile, stemmed and seeded; 4 tablespoons (1/2 stick) unsalted butter; 3 large shallots, minced; 2 teaspoons chopped fresh thyme; 1 1/2 cups fresh bread crumbs made from French bread; Salt and freshly ground black pepper; 1 tablespoon olive oil; 2 well-trimmed racks of lamb (each about 1 1/4 pounds); 3 teaspoons Dijon mustard; Jalapeno jelly (optional)

Servings: persons

1 ancho chile, stemmed and seeded
4 tablespoons (1/2 stick) unsalted butter
3 large shallots, minced
2 teaspoons chopped fresh thyme
1 1/2 cups fresh bread crumbs made from French bread
Salt and freshly ground black pepper
1 tablespoon olive oil
2 well-trimmed racks of lamb (each about 1 1/4 pounds)
3 teaspoons Dijon mustard
Jalapeno jelly (optional)

1
Tear the chile into small pieces and place them in a spice grinder.
2
Grind the chile to a powder.
3
Melt the butter in a large heavy skillet over medium-high heat.
4
Add the shallots and thyme and saute for 3 minutes, or until the shallots are soft.
5
Add the chile powder and stir.
6
Add the bread crumbs and cook for 5 minutes, or until the crumbs are golden brown.
7
Remove from the heat and season to taste with salt and pepper.
8
Let the crumb topping cool.
9
Preheat the oven to 400F.
10
Heat the olive oil in a large heavy skillet over high heat.
11
Season the lamb racks all over with salt and pepper.
12
Working in batches, add the lamb racks to the skillet, rounded side down.
13
Sear for 6 minutes, or until brown.
14
Transfer the racks to a large rimmed baking sheet, seared side up.
15
Spread 1 1/2 teaspoons of the mustard over each rack.
16
Press the crumb topping into the mustard.
17
Roast for 20 minutes for medium-rare, or until desired doneness.
18
Remove from the oven and let rest for 5 minutes before slicing into chops.
19
Serve topped with jalapeno jelly, if desired.

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 10 ingredients. The key ingredients include: 1 ancho chile, stemmed and seeded, 4 tablespoons (1/2 stick) unsalted butter, 3 large shallots, minced, 2 teaspoons chopped fresh thyme, and more.

Yes, Rack of Lamb with Ancho Crust 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.

Rack of Lamb with Ancho Crust

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