Ingredients Jump to Instructions ↓

  1. 2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each)

  2. Salt and freshly ground black pepper

  3. 1 tablespoon olive oil , for searing

  4. 1/2 cup crushed pine nuts

  5. 1/2 cup bread crumbs

  6. 1 tablespoon freshly chopped chives

  7. 2 garlic cloves , minced

  8. 2 tablespoons grated Parmesan

  9. 1/2 cup whole-grain mustard

  10. 1/2 cup beef stock

  11. 1/2 cup port

  12. 1/2 orange, juiced

  13. 2 sprigs fresh sage

  14. 2 sprigs fresh thyme

  15. 1 pound baby carrots

  16. 1 pound asparagus, trimmed

Instructions Jump to Ingredients ↑

  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.

  5. 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.


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