Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 375 degrees F.
  2. Season rack of lamb with salt and pepper. Heat the oil in a large skillet. Once heated, add the lamb and sear until golden brown, about 5 minutes.
  3. In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
  4. Place the seared lamb into a roasting pan. Spoon the whole-grain mustard on top to cover the entire meat side of the rack. Sprinkle the bread crumb mixture to cover the mustard. 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. Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes. Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice. Add sprigs of sage and thyme and bring to a simmer to quickly reduce. When reduced spoon jus over the lamb and serve.

For the vegetables:

  1. In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes. At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes. Strain all vegetables when done. Serve with roasted rack of lamb.;
Lamb Chops Scottadita with Salsa Verde
PREMIUM
13m Intermediate 97%
CLASS
Cauliflower Pizza Crust
PREMIUM
13m Easy 99%
CLASS
Lamb Burgers with Tzatziki and Grilled Onion
PREMIUM
17m Easy 99%
CLASS
Spring Rolls
PREMIUM
Charles Phan

Spring Rolls

19m Intermediate 98%
CLASS

Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS