She Strengthens

Impressive Easter Centerpiece: Roasted Rack of Lamb

Are you looking for a show-stopping main course for your Easter celebration or dinner party? Look no further than this roasted rack of lamb recipe. This elegant dish is sure to impress your guests with its flavorful and aromatic flavors.

Preparation is Key

Before you start cooking, make sure you have all the necessary ingredients within arm’s reach. You’ll need two frenched 8-bone racks of lamb, kosher salt, freshly ground black pepper, and various herbs and spices. Take the lamb racks out of the refrigerator and let them sit at room temperature for a while. This will help the meat cook more evenly.

Searing the Lamb

Heat your oven to 425°F and arrange a rack in the bottom third. Meanwhile, heat one tablespoon of vegetable oil in a large frying pan over medium-high heat. Place one lamb rack fat-side down in the pan and sear until golden brown, rotating the rack to brown as much of the fat as possible. This should take around 3-4 minutes. Repeat the process with the second lamb rack.

Creating the Flavorful Coating

On a cutting board, mash together five medium garlic cloves and five anchovy fillets to form a fine paste. In a medium bowl, mix the garlic-anchovy paste with six tablespoons of unsalted butter until smooth. Add one and a half cups of panko breadcrumbs, three tablespoons of chopped fresh Italian parsley, and one tablespoon of chopped fresh rosemary to the bowl. Mix everything together with your hands until well combined.

Assembling the Lamb Racks

In a small bowl, mix together one-third cup of Dijon mustard and one tablespoon of honey. Using a pastry brush, evenly brush the browned sides of the lamb racks with the mustard-honey mixture. Then, gently press half of the panko mixture onto each of the racks, making sure to cover the rack all the way up to the bones.

Roasting to Perfection

Place the prepared lamb racks in a roasting pan with the bones facing the same direction. Roast in the preheated oven, rotating the pan halfway through the cooking time, until an instant-read thermometer inserted into the center registers 125°F to 130°F for rare. This should take around 25-35 minutes.

Serving with Flair

Once the lamb racks are cooked, transfer them to a cutting board and let them rest uncovered for about 15 minutes. Carve each rack into four 2-bone chops and arrange them on a platter. Sprinkle with gray or coarse sea salt and serve with a side of lentils and Swiss chard for a truly unforgettable meal.