Recipe courtesy of Marc Murphy

Sesame-Crusted Rack of Lamb with Wilted Greens

This is a go-to entertaining dish for me. It's done quickly and with little preparation ahead of time, so I can devote my time to entertaining my guests.
Save Recipe
  • Level: Easy
  • Total: 45 min (includes resting time)
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3 tablespoons pine nuts

One 8-bone rack of lamb, trimmed and frenched (about 2 pounds) 

Kosher salt and freshly ground black pepper 

3 tablespoons olive oil 

2 tablespoons Dijon mustard 

2 teaspoons stone-ground mustard 

1 teaspoon fresh thyme leaves, chopped 

2 cloves garlic, grated 

1 cup sesame seeds 

1/2 cup dry white wine 

1/4 cup golden raisins  

2 anchovy filets, chopped, optional 

1 small head escarole, leaves separated 

Directions

  1. Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and toast until light brown and fragrant, 6 to 8 minutes. Let cool, then crush with the bottom of heavy-bottomed pan on a cutting board.
  2. Increase the oven to 450 degrees F. Cut the lamb into 4 pieces of 2 bones each. Sprinkle them generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the lamb and brown all over, about 8 minutes. Transfer to a baking sheet. 
  3. Stir together the mustards, thyme and half the garlic in a small bowl. Place the sesame seeds on a rimmed plate. Using a pastry brush, spread a thin layer of the mustard mixture all over the lamb, then roll each piece in the sesame seeds to completely coat. Return to the baking sheet. 
  4. Roast the lamb until the internal temperature reads 130 degrees F on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest 10 minutes before serving.  
  5. Meanwhile, bring the wine to a boil in a small saucepan over high heat. Remove from the heat and add the raisins to let them rehydrate; set aside.  
  6. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the remaining garlic and the anchovy if using and stir until the garlic is soft and the anchovy is mostly dissolved, about 2 minutes.  
  7. Add the escarole and toss to coat with tongs. Cook, tossing occasionally, until slightly wilted, about 2 minutes. Stir in the wine and raisins and continue to cook, tossing occasionally, until the escarole is tender but still crisp at the root end, about 5 minutes.  
  8. Transfer the escarole to a serving platter and top with the pine nuts. Serve with the lamb. 
Lamb Chops Scottadita with Salsa Verde
PREMIUM
13m Intermediate 97%
CLASS
Slow-Roasted Lamb Shoulder
PREMIUM
9m Intermediate 88%
CLASS
Lamb Chops Scottaditto
PREMIUM
24m Easy 98%
CLASS