How To Make Gordon Ramsay's Herb Crusted Rack of Lamb #MrMakeItHappen

rack of lamb

💰Cheaper: pork tenderloin

Pork tenderloin is less expensive while still providing a tender meat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper.

Preheat the oven to 400°F.

Cut the end off of a head of garlic, peel it, and place it on aluminum foil.

Drizzle the garlic with olive oil and season with salt and pepper, then wrap it tightly in foil.

Roast the garlic in the oven for about 40 minutes.

Chop about 1/2 cup of fresh parsley and add it to a food processor.

Remove the leaves from the rosemary stems and chop them, adding to the food processor.

Add bread crumbs, lemon zest, roasted garlic, and olive oil to the food processor and blend until coarse.

Add a pinch of salt and hot seasoning to taste, mixing well.

Trim excess fat from the rack of lamb, leaving about a 1/4 inch thick fat cap.

Score the fat cap in a checkered pattern to help seasoning penetrate and fat render.

Season the lamb with kosher salt and all-purpose seasoning, ensuring even coverage.

Let the lamb sit at room temperature for 15-20 minutes to absorb the seasonings.

Heat a cast iron skillet over high heat and add avocado oil.

Sear the lamb in the skillet, fat side down, pressing down for maximum contact, until browned on all sides.

Remove the lamb to a wire rack and brush a thin layer of Dijon mustard over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens