How to Make Rack of Lamb in the Oven | Herb Crusted Lamb with Red Wine Sauce| Eat More Vegans Collab

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option while crushed crackers can be a more economical substitute.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains a similar flavor profile, while grape juice is a budget-friendly alternative.

Prepare the ingredients for the herb crust and sauce.

Trim excess fat from the rack of lamb to reduce gaminess, removing silver skin and membrane from the back of the ribs.

Season the rack of lamb with kosher salt and freshly cracked black pepper on all sides, then let it come to room temperature for about 30 minutes.

In a food processor, combine 3/4 cup panko, leaves from 2 sprigs of rosemary, 3-4 mint leaves, 1/4 cup loosely packed parsley, and 1 clove of garlic.

Shred half a cup of block parmesan and add it to the food processor along with a drizzle of olive oil, salt, and black pepper. Pulse until combined and the mixture is moist but not too oily.

Heat a 12-inch cast iron skillet over medium-high heat and add about 2 tablespoons of grapeseed oil.

Sear the rack of lamb in the skillet for about 2-3 minutes on each side until browned.

Remove the lamb from the skillet and coat the meat side with Dijon mustard.

Press the herb mixture onto the mustard-coated side of the lamb to form an even crust.

Transfer the lamb back to the skillet and place it in the oven, roasting until it reaches medium-rare temperature, about 20-25 minutes.

While the lamb is roasting, prepare the red wine sauce by combining 1/2 cup red wine, 1/2 cup beef stock, 1 shallot, and 1 clove of garlic in a saucepan.

Simmer the sauce over medium heat until reduced by half, about 15-20 minutes.

Add 5-6 mint leaves and 1 tablespoon of butter to the sauce, whisking until melted and glossy.

Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing into individual chops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens