Lamb Rack a La Francaise
Delight your taste buds with the elegance of Lamb Rack à la Française, a show-stopping dish that combines French sophistication with bold, rustic flavors. This recipe features tender, frenched racks of lamb coated in a fragrant Dijon mustard and herb rub, crowned with a golden Parmesan-breadcrumb crust. Skillfully seared and roasted to succulent perfection, the lamb is accompanied by a rich, white wine pan sauce that elevates every bite. Ready in under an hour, this dish makes the perfect centerpiece for an intimate dinner party or a special family meal. Garnished with fresh parsley, Lamb Rack à la Française is as visually stunning as it is flavorful. Pair it with roasted vegetables or creamy mashed potatoes for a truly unforgettable dining experience!
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Recipe Information
Ingredients
- 2 racks rack of lamb, frenched
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 2 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup plain breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
- 0.5 cup dry white wine
- 0.5 cup chicken or beef stock
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat off the lamb racks and pat them dry with paper towels.
Season the lamb generously with kosher salt and freshly ground black pepper on all sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the lamb racks, fat-side down, for about 2-3 minutes until golden brown. Flip and sear the other side for another 2 minutes. Remove the lamb from the skillet and let it cool slightly.
In a small bowl, mix together the Dijon mustard, minced garlic, chopped rosemary, and thyme. Spread this mixture evenly over the fat side of the lamb racks.
In another bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Press the breadcrumb mixture firmly onto the mustard-coated side of the lamb racks to create an even crust.
Place the lamb racks back into the skillet or onto a baking tray, crust-side up. Roast in the preheated oven for 20-25 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Remove the lamb racks from the oven and transfer them to a cutting board. Cover loosely with foil and let rest for 10 minutes.
While the lamb rests, place the skillet used for searing back on the stove over medium heat. Add the white wine and scrape the bottom of the pan to deglaze.
Add the chicken or beef stock and simmer for 5 minutes until the sauce reduces slightly. Strain if desired and season with salt and pepper to taste.
To serve, slice the lamb racks between the bones into individual chops and arrange them on a platter. Drizzle with the pan sauce and garnish with chopped parsley.
Serve immediately and enjoy your Lamb Rack a La Francaise!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 53.9 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
