I present to you a show-offy dinner that doesn’t take a lot of time, or a lot of technique.
Ina Garten has a killer recipe for rack of lamb persillade. As anyone who has made her recipe before can attest, there’s much to love about the traditional parsley-based approach she uses there. But here, I opted to do a version with shallots and thyme.
I’m normally not a fan of breadcrumbs on meat. They get soggy. Fast. What’s more disappointing than a soggy chicken parmesan? That’s why we went with panko breadcrumbs. Sogginess risk eliminated, and the breadcrumbs’ butter coating gives the crust an even roastier, toastier flavor.
Man, I wish lamb prices would drop. If it were on par with beef, I would eat it just as often. Maybe more. What does lamb offer that beef is missing? The thin layer of fat that runs down the bone. Go ahead and get that nicely seared and rendered in a pan. If you’re like me, you will gnaw on the bone to get every last bit of flavor.
As with many Hankerings dishes, there’s more butter in this recipe than meets the eye.
After pre-cooking the lamb for a few minutes, I coat the entire rack with a thick later of room temperature butter. This helps the coating stick, but I won’t pretend this is the only reason I’m slathering a rack of lamb in butter. That butter seeps into the meat, and the burnt bits you get on the lamb make this the sensical thing to do.
What are your favorite ways to prepare rack of lamb? Hopefully, you find this worthy of your recipe arsenal.
I N G R E D I E N T S
- 1 rack of lamb, frenched (most fat removed from bones)
- 1 medium shallot, minced
- 6 tablespoons fresh thyme, minced
- 1 / 2 cup panko breadcrumbs
- 1 / 2 stick butter, room temperature, salted or unsalted, plus 1 / 4 stick butter, melted
- Salt, as needed
- Pepper, as needed
- Olive oil, as needed
D I R E C T I O N S
- Preheat the oven to 425*.
- Prepare the panko topping. Combine the thyme, shallot, panko, melted butter, a pinch of salt and a pinch of pepper in a bowl, tossing to coat. Set aside.
- Put the rack of lamb in a small roasting pan. Coat with olive oil, and sprinkle liberally with salt and pepper. Cook in the oven for 10 minutes. Remove from the oven, and allow to cool slightly for 10 minutes.
- Spread 1 / 2 stick butter on all surfaces of the lamb. Pat the panko bread crumb topping on top of the meat. Some of the coating will fall off into the pan – this is OK.
- Place the rack of lamb back in the oven immediately, cooking for an additional 10 minutes, for rare.
- Remove from the oven, allowing the rack to rest for 10 minutes or so before cutting into chops.
- Cut the rack into chops using a sharp knife. Serve warm or room temperature.