How to make GORDON RAMSAY's Herb Crusted Lamb

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cheaper fat alternative.

Clean up the rack of lamb, trimming excess fat and silver skin as desired.

Season the lamb generously with salt, black pepper, and optional onion powder.

Heat avocado or olive oil in a skillet and add crushed garlic to infuse the oil.

Sear the lamb rack in the hot pan, fat cap facing down, browning all sides.

Remove the lamb from the skillet and let it rest.

In the same skillet, make a lamb sauce by adding butter and shallot, cooking until translucent.

Add 1 cup of red wine and 1 cup of beef stock to the sauce, adjusting as it reduces.

In a food processor, combine 1 and 1/2 cups of fresh parsley, 1 cup of parmesan cheese, 1 and 1/2 cups of breadcrumbs, a small amount of rosemary, and tarragon, blending until even.

Brush Dijon mustard on all sides of the lamb rack as a binder for the herb crust.

Press the herb mixture onto the mustard-coated lamb.

Place the lamb in a cast iron skillet and roast in the oven at 400°F until the internal temperature reaches 115-120°F.

Let the lamb rest for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens