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
Directions
For the crust:
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.
For the lamb:
Preheat the oven to 400 degrees F.
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.
Notes
*Cook's Note: The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, latin specialty markets or online.
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.
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By linda.lowry_104...
Buford, GA
on February 26, 2011
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There's no better recipe for rack of lamb that this one. I'd give it a ten star if I could. And the amazing thing is that it's quick and easy, and it looks gourmet and beautiful. I've made it as called for in the recipe, and have made it also by eliminating the chili powder and substituting garlic and rosemary in place of it, everything else being the same. The mint sauce is outstanding, a nice departure from plain old mint jelly, but the recipe didn't call for the fresh mint that Marcella used on her show. Don't forget to add it. This recipe worked up quickly. It would have cost a fortune in a nice restaurant! Thank you! Best ever.
By Chef #822320
Tulsa, OK
on February 26, 2011
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This is a fabulous recipe. I watched the show a couple weeks ago and made it that night for company! They loved it! I made it exactly like the recipe except for the mint jelly sauce. I substituted jalapeno jelly. This recipe is very impressive and delicious!
By amandabateman
on February 23, 2011
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Amazing. A new favorite for dinner entertaining. I now also use the bread crumbs for my chicken breast breading. dip chicken in mayo then crust with the same...very good!! I found the meat thermometer guaranteed tender juicy perfectly cooked rack of lamb.
Read all 24 reviews