This Crispy Herbed Rack of American Lamb with a Buttered Spring Pea Mix is a perfect way to celebrate the return of warmer weather in the northern hemisphere.
Rack of Lamb is such an elegant, architectural dish, that’s its’ easy to be intimidated. You’d be surprised at how simple it really is. Your reward? Delicate, succulent lamb surrounded with the earthy goodness of peas.
Recipe and image courtesy of the American Lamb Board. —Editor
American Lamb Racks
- 2 American Lamb racks, Frenched (about 3 pounds), trimmed
- To taste salt and pepper
- 2 tablespoons vegetable oil
- 6 tablespoons grainy Dijon-style mustard
- 1 cup Panko bread crumbs
- 3 tablespoons melted butter
- 2 tablespoons chopped parsley
- 2 tablespoons finely grated Parmigiano Reggiano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons unsalted butter
- 2 (about 1/2 cup) shallots, finely chopped
- 1/2 pound fresh or frozen peas
- 1/2 pound sugar snap peas, threaded, sliced in half on the diagonal
- 1/2 pound Chinese snow peas, threaded
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Prepare the Lamb
- 1 Season lamb generously with salt and pepper.
- 2 In a large heavy skillet, heat oil over medium-high heat. Add racks, fat-side down; brown for 3 minutes. Flip and sear an additional 3 minutes. Remove to a baking sheet or roasting pan; cool for 5 minutes. Spread meaty part of racks evenly with mustard.
- 3 In a small bowl, toss Panko with butter, parsley, Parmigiano Reggiano, salt and pepper. Press half of Panko mixture firmly into each rack to form a crust on top of mustard.
- 4 Roast racks at 425°F until medium-rare, about 15 minutes.
- 5 Remove from oven; let rest for 10 minutes. Cut racks into chops and serve.
For the Peas
- 1 While lamb is resting, heat butter in a large skillet of medium heat.
- 2 Add shallots; cook until soft, 2 to 3 minutes.
- 3 Add peas, snap peas and snow peas; cook just until tender-crisp, an additional 2-3 minutes.
- 4 Add tarragon, parsley, salt and pepper.