An elegant yet comfortably home-style dish: bronzed rack of lamb under a fragrant herb crust, a glossy red wine sauce with shallot and thyme, and sweet peas finished with a touch of mint. The step-by-step method helps you land on the perfect doneness while keeping the meat juicy.
Ingredients
- Rack of lamb — 1 rack (whole bone-in piece)
- Fresh herbs: parsley and mint — for the herb crust
- Bread crumbs — 1/2 cup
- Hard cheese (Parmesan), grated — 50g (1.8 oz)
- Butter — 2–3 tbsp
- Shallots — 1–2, finely chopped
- Dry red wine — 1–2 cups
- Beef stock — 1 cup
- Thyme — 2–3 sprigs
- Green peas (fresh or frozen) — 1–2 cups
- Salt, black pepper — to taste
How to cook
- Preheat the oven to 200°C (392°F). Pat the rack dry with paper towels. Score the fat cap lightly in a crosshatch pattern, then season with salt and black pepper.
- Over high heat in a heavy skillet, sear the rack on all sides until well browned, about 6–8 minutes. Transfer to a baking sheet, fat side up.
- Herb crust: in a blender, pulse the parsley and a little mint with the bread crumbs, grated Parmesan, softened butter, and a pinch of salt until you have a paste-like mixture.
- Spread the herb mixture over the top of the rack and press gently to adhere.
- Roast for 12–18 minutes to your preferred doneness (for medium-rare, aim for an internal temperature of 52–54°C). Transfer to a cutting board and rest for 5–7 minutes.
- Red wine sauce: in a saucepan, warm a drizzle of oil or butter and sauté the finely chopped shallot until softened, 1–2 minutes. Add the red wine and thyme sprigs, then reduce over medium heat until the volume is about one-third. Pour in the beef stock and simmer until lightly thickened; season with salt and black pepper. Strain through a fine sieve.
- Side dish: place the peas in a small saucepan with a little finely chopped shallot and mint leaves. Warm for 2–3 minutes, then season with salt and pepper.
- To serve: spoon the peas onto plates, carve the rack into individual chops along the bones, and finish with the glossy wine sauce.
Nutritional value
| Serving | 1 of 4 |
|---|---|
| Calories | 520 kcal |
| Protein | 35 g |
| Fat | 34 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1.2 g |
FAQ
What can I use instead of red wine in the sauce?
Use non-alcoholic red wine or a mixture of pomegranate juice with 1–2 tsp balsamic vinegar. Reduce until the flavour is concentrated, then add the stock.
How do I tell doneness without a thermometer?
Use the timing as a guide: 12–14 minutes in the oven for rare to medium-rare after searing. You can also check the feel: the center should spring back gently, not feel firm. Let the meat rest so the juices redistribute evenly.
Can I swap the lamb for another meat?
Yes, veal rack or pork rack will work. The roasting time will change: cook pork to an internal temperature of about 63–65°C, and veal to your preferred doneness, checking with a thermometer.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Choose a dry red wine with bright berry notes: Cabernet Sauvignon, Bordeaux, or Syrah all work well.
- For a crust that holds even better, brush the top of the rack lightly with Dijon mustard before adding the herb mixture.
- If you do not have Parmesan, use another hard, flavorful cheese such as Grana Padano or Pecorino; reduce the salt accordingly.
- Do not overcook the peas: they should stay vivid and just tender.