Recipe courtesy of Emeril Lagasse
Show: The Kitchen
Episode: Season Eatings
Save Recipe Print
Total:
1 hr 50 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 50 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Emeril's Creole Seasoning:
Apple-Mint Puree:

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside.

In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.

Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat.

When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.

To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig.

Emeril's Creole Seasoning:

In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months.

Apple-Mint Puree:

Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat.

Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days.

This recipe has been updated and may differ from what was originally published or broadcast.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Apple-Mint Rack of Lamb

Recipe courtesy of Marcela Valladolid

The Lambs Cup

Recipe courtesy of Geoffrey Zakarian

Fresh Herb and Guajillo Roasted Lamb

Recipe courtesy of Marcela Valladolid

Sunny's Grilled Lamb Chops with a "No Cook" Orange Chutney

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories