Rack of Lamb with Dijon Panko Garlic Herb Crust | Chef Eric Recipe
With frigid, frozen nights behind us and fresh grass under foot, delicious, tender spring rack of lamb floods my mind. This cut consistently find its way onto my menu in the spring to mid-summer months.
Remember, the term lamb refers to a sheep under a year of age. Because of this, spring lamb is mild and sweet in flavor and much more tender that its future self after a year plus of grazing.
If ever you were on the fence on trying lamb at home, let this be the easy, home run recipe that makes it happen for you!
Happy Grilling - Chef Eric
Rack of Lamb with Dijon Panko Garlic Herb Crust
2 Each Lamb Racks, Frenched
1 Tablespoon Lane's BBQ Rub, Q-Nami
2 Tablespoon Dijon Mustard
Panko Breadcrumb Topping
2 Cup Panko Breadcrumb
1 Tablespoon Garlic, Fresh Minced
½ teaspoon Thyme, Fresh Picked (No Stem)
½ teaspoon Rosemary, Fresh Picked (No Stem)
½ Cup Parsley, Picked (No Stem)
¼ Cup Olive Oil
Method:
1. Stabilize your Kamado Joe at 425 - 450F. Using one deflector shield, set up the grill surface for half direct and half indirect. (Direct side on the lowest portion of the divide and conquer system and the indirect side on the highest setting)
2. Trim the fat cap and silver skin (elastin) from the loin portion of the rack. (Reserve the fat cap)
3. Using a food processor, combine the ingredients for the Panko Breadcrumb Topping and pulse until fully incorporated. Put the processor on low speed, slowly pour in the oil to tighten the mixture. Blend till the mixture looks slightly damp. Reserve for later use.
4. Season both sides of the lamb then season grill grates with the reserved lamb fat cap. Place the lamb racks presentation side down on the direct portion of the grill. Blister sear for 2 minutes then flip and grill the other side. (remember we are looking for caramelization here, we will roast for internal temperature after we have seared, Dijon painted and applied the bread crumb crust)
5. After the loin is seared and caramelized, remove it from the grill and paint the presentation side with Dijon Mustard. Next, pack the herb breadcrumb mixture on top of the Dijon. Place the topped racks on the indirect side. Open the draft door and Kontrol Tower for full roasting power. Cook until you reach an internal temperature of 130 and allow to rest and carry over to 135 – 140 internal.
6. Using a sharp knife and being careful not to knock off the topping, cut the lamb into 2 bone sections and transfer to your presentation plate. Enjoy!!!
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Herb Crusted Rack of Lamb recipe best with Weber Kettle charcoal grill
I have two amazing rack of lamb for a recipe on the Weber Kettle charcoal grill that you will love! For this awesome BBQ I use a herb crusted rack of lamb recipe that is simple and fast to make. Gordon Ramsay has nothing on this rack of lamb! You don't need to be rich and famous to enjoy this lamb roast recipe. This Australian lamb was purchased at Costco and was actually a nice piece of meat. Two of them. Price was just right. Here are some ingredients for this herb crusted rack of lamb recipe:
A bunch of parsley
Fresh garlic
Fresh lemon
Avocado oil
Dijon mustard
Salt and pepper
Watch my video as I show you how to put all these ingredients into an amazing herb crust. We marinate this mix for almost 5 hours before searing them on the Weber 22 inch Performer Charcoal grill. This Weber kettle is one of the best tools for this job! We use the SnS Grills Slow 'N Sear 2.0 to put the fire offset so we can place the meat indirect cooking after the sear. For charcoal I chose Royal Oak Ridge for a perfect blend of hardwood smoke and even long lasting fire. After the rack of lamb was done just right we ate!
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Mustard and Herb Roasted Lamb Rack
This video will show you how Chef David Arnold cook this new recipe for Top Paddock Lamb Rack.
This Australian Lamb is an all-natural product. Naturally raised on lush green pastureland, free of artificial additives and hormone growth promotants.
For more Lamb cuts selection from Top Paddock drop us an email at sales@jmfoodgulf.com or you can also order online at our partners' online shop at 21gourmetstreet.com
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Impress Your Guests | The Best Herb Crusted Lamb Recipe
To me, a rack of lamb is the king of all lamb cuts. This herb-crusted lack of lamb is fairly easy to make and packs so much flavor. If you wanted to coat and cook the whole rack of lamb instead of cutting it up that also works!!
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INGREDIENTS
1 1/2 cups panko bread crumbs
1 tsp rosemary salt
1/2 tsp black pepper
4-5 cloves of smashed garlic
1 cup parmigiano reggiano
1/2 oz fresh rosemary
1/2 oz fresh sage
1 cup Italian parsley
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How to make the juiciest herb-crusted rack of lamb
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NOTE: Small error it's AUSTRALIAN LAMB
This is a super easy rack of lamb recipe. It's perfect for a dinner party or even just a weekend family dinner. So I hope you try this easy lamb recipe and let me know what you think. Basically this is a lamb chops recipe, when they are all kept together they are a rack of lamb.
Get the written recipe with macros:
Ingredients/Shopping List
2.2 lbs Rack of lamb about 8 slices
Salt to taste
Pepper to taste
3 tbsp Dijon Mustard for brushing
Garlic Parsley Breadcrumbs:
A handful of fresh parsley
2 cloves of garlic
1 cup Parmesan cheese grated
2 slices of toast cut into quarters
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Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe
Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece.
Ingredients:
8 rib lamb chops (3 ounces each), frenched
Kosher salt and freshly ground black pepper
2 sprigs rosemary, minced
1 large garlic clove, minced
½ cup extra virgin olive oil
For Tomato Broth:
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
½ cup white wine
1 cup canned roasted diced tomatoes, with juice
¾ cup chicken stock
2 sprigs rosemary leaves (1 tablespoon), minced
Kosher salt and freshly ground black pepper
For Vegetables:
2 tablespoons unsalted butter
1 garlic clove, minced
Pinch dried oregano
1 tablespoon pine nuts
4 asparagus spears, trimmed and cut into thirds
1 small red pepper, finely diced
¼ cup (about 8) sundried tomatoes packed in oil, sliced
¼ cup canned artichoke, cut into quarters
5 Kalamata olives, pitted and halved
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons feta cheese, crumbled
Directions:
00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille.
00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing.
00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side.
01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb.
01:57 After searing, butter is added to baste the lamb, especially along the bones.
02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven.
03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb.
03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring.
03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat.
04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish.
04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen.
Actual Recipe:
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