Rack of Lamb With Sage Crust Recipe

Name: Rack of Lamb With Sage Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole racks of lamb (1 to 1 1/4 pounds each); Kosher salt and freshly ground black pepper; 2 teaspoons vegetable oil; 2 cups fresh (soft) bread crumbs; 3 tablespoons finely grated Parmesan cheese; 4 cloves minced garlic; ⅔ cup chopped fresh sage leaves; 1/4 cup olive oil; 2 tablespoons Dijon mustard; Aged balsamic vinegar, to taste

Servings: persons

2 whole racks of lamb (1 to 1 1/4 pounds each)
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
2 cups fresh (soft) bread crumbs
3 tablespoons finely grated Parmesan cheese
4 cloves minced garlic
⅔ cup chopped fresh sage leaves
1/4 cup olive oil
2 tablespoons Dijon mustard
Aged balsamic vinegar, to taste

1
Preheat the oven to 475 degrees.
2
Season the racks generously with salt and pepper.
3
Place a large cast-iron skillet over high heat.
4
When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side.
5
Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up.
6
Repeat with the remaining rack of lamb.
7
Cover with foil and set aside.
8
Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor.
9
Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste.
10
Press the paste onto the rounded side of the racks.
11
Roast until desired doneness, about 15 for medium rare.
12
Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.

360

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: 2 whole racks of lamb (1 to 1 1/4 pounds each), Kosher salt and freshly ground black pepper, 2 teaspoons vegetable oil, 2 cups fresh (soft) bread crumbs, and more.

Yes, Rack of Lamb With Sage 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 Sage Crust

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