Herb Crusted Rack Of Lamb

This dish was inspired by Gordon Ramsay. I’m a huge fan and love to try his recipes every now and then. I’ve paired this beautiful rack of lamb with mini scalloped potatoes and tri-color carrots. Click the image or “continue reading” to see the recipe!


Herb Crusted Rack of Lamb with Tri-Color Carrots and Scalloped Potatoes

Serves 2


For the Herb Crusted Rack of Lamb

  • 1/2 cups fine fresh breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1/2 teaspoon minced fresh rosemary
  • Pinch salt
  • Pinch black pepper
  • 3 tablespoons olive oil
  • 1 frenched rack of lamb, trimmed of all but a thin layer of fat, then brought to room temperature
  • 2 teaspoons Dijon mustard

For the Tri-Color Carrots

  • 6 tri-color carrots, peeled and halved lengthwise
  • 3/4 cup chicken broth
  • ½ cup dry white wine
  • 1 tablespoon butter
  • 1 sprig fresh rosemary, finely chopped
  • 1 sprig fresh thyme, finely chopped
  • 1/2 tablespoon fresh parsley, finely chopped
  • ½ lemon
  • Pinch of salt & pepper
  • 1 tablespoon olive oil

For the Scalloped Potatoes

  • ½ pound of Yukon gold potatoes
  • 1/3 tbsp fresh chives
  • Small pinch of flour
  • Pinch of cayenne pepper
  • Pinch of salt & pepper
  • Softened butter to coat the ramekins with
  • ½ cup grated gruyere cheese
  • 1/8 cup grated parmesan cheese
  • 1/3 cup half & half



Herb Crusted Rack of Lamb

  1. Combine breadcrumbs, parsley, mint, rosemary, salt, and pepper in a food processor. Drizzle about a tablespoon of olive oil in the mixture and pulse the food processor until well combined. Dump mixture onto a plate. (If a food processor isn’t available, chop herbs finely and combine in a bowl)
  2. Place oven rack in the middle position and heat to 400 degrees F.
  3. Season the lamb with salt and pepper and heat the remaining olive oil in a skillet (preferably cast iron) over medium-high heat until it is hot but not smoking.
  4. Brown the lamb on each side (about 2 minutes per side) and transfer to a roasting pan (fatty side up)
  5. Spread mustard evenly on the entire rack of lamb using a basting brush then generously coat with breadcrumb mixture, gently press down to help the breadcrumbs adhere.
  6. Roast the lamb until the thermometer reads 130 degrees (20-25 minutes)
  7. Transfer to a cutting board, let stand for 10 minutes, then cut into lamb chops.

Tri-Color Carrots

  1. In medium saucepan combine chicken broth, white wine, and carrots over medium heat, and cover for about 30 minutes
  2. If liquid evaporates before carrots are soft and easy to pierce with a fork, add a tablespoon of olive oil and continue to cook over low heat, covered.
  3. Once carrots are soft and easy to pierce with a fork, turn heat to low and add butter, salt & pepper, and lemon. Let simmer until butter is melted and coated evenly on the carrots.
  4. Remove carrots from the pan and sprinkle with parsley, thyme, and rosemary.

Mini Scalloped Potatoes

  1. Preheat oven to 350 degrees F.
  2. Generously brush two 6-8 ounce ramekins with butter
  3. Combine the gruyere, parmesan, chives, flour, cayenne, and a pinch of salt and pepper in a bowl.
  4. Peel the potatoes and slice them less than about 1/8 inch thick (my mandolin gave me perfect slices) and add them to the cheese mixture, tossing to combine.
  5. Divide the mixture into the ramekins filling about halfway. Top with ½ the amount of half and half then repeat with the remaining potato-cheese mixture and cream.
  6. Cover the ramekins with foil, place them on a baking sheet and cook for about 40 minutes.
  7. Increase the oven temperature to 425 degrees, remove the foil from the ramekins and bake for another 15-20 minutes until the potatoes are tender and golden.
  8. Run a knife around the edges and let stand for 10 minutes before serving.



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