Recipe: Cooked and Crusted Racks of Lamb
Print RecipeIngredients
2 racks of lamb (8 ribs and about 1½ pounds each)
1 tablespoon grapeseed or vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
3 garlic cloves, finely chopped
¾ cup dried breadcrumbs (use panko if you want an extra-crunchy crust)
Finely grated zest of 1 lemon
1 tablespoon finely chopped mint
1 tablespoon finely chopped parsley
3 tablespoons Dijon mustard
Tools
Field No.10 Skillet or Field No.12 Skillet
(or double the recipe for a No.16 Skillet)
Resources
The Field Method for Cast Iron Care
Instructions
Preheat the oven to 450°F and position a rack in the center.
Heat a Field Skillet over medium-high heat for a few minutes. Season the lamb all over with salt. Add the oil to the skillet and heat until it shimmers, then add the lamb and sear until golden brown all over, 2 to 3 minutes per side. When done, position the racks of lamb fatty side up (it’s OK if the bones are overlapping).
Transfer the skillet to the oven and roast the lamb until an instant-read thermometer inserted into the center of the meat registers 130°F (for medium-rare), 15 to 20 minutes. Transfer the lamb to a cutting board and tent with foil.
While the lamb roasts, make the crust. Heat the butter in a No.8 or No.10 Field Skillet over medium-low heat. When the butter has melted, add the garlic and cook, stirring, for 1 minute. Add the breadcrumbs and cook, stirring, until golden brown, 4 to 6 minutes. Scrape the breadcrumbs into a bowl and stir in the lemon zest and herbs. Season to taste with salt and pepper.
Brush the lamb all over with Dijon mustard, then coat with the breadcrumb mixture, pressing it tightly so it adheres.
Carve the lamb into individual or two-rib portions and serve.
