Martha Stewart Roast Rack of Lamb

Martha Stewart Roast Rack of Lamb gets its easy herb crust from Greek yogurt, which holds mint, parsley, and garlic breadcrumbs to the seared meat. Roasted at 400 degrees in just 20 minutes, this spring dinner for two is special occasion food without the fuss.

Serve the chops with mint jelly and roasted potatoes for an Easter table or anniversary spread. Sear the rack until deeply browned before coating, because that caramelized surface keeps the crust together.

Martha Stewart Roast Rack of Lamb

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Course: DinnerCuisine: American, BritishDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

720

kcal

Juicy, pink lamb under a crisp golden coat of mint, parsley, lemon zest, and garlic breadcrumbs, with the edges seared dark and the center still blushing.

Ingredients

• 3/4 cup lightly packed fresh flat-leaf parsley leaves
  

• 3/4 cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
  

• 1/2 cup lightly packed fresh mint leaves, plus whole sprigs for garnish
  

• Finely grated zest of 1 lemon
  

• 1 garlic clove
  

• 1/3 cup extra-virgin olive oil
  

• 1/2 teaspoon coarse salt
  

• 1 eight-rib frenched rack of lamb (1 1/2 to 1 3/4 pounds), chine bone removed (for easier carving)
  

• Coarse salt and freshly ground pepper
  

• Olive oil
  

• 1 tablespoon plus 1 teaspoon plain Greek-style yogurt
  

• Mint jelly, for serving (optional)
  

• Mint sprigs
  

Directions

• Rest the lamb: Let lamb rest at room temperature 1 hour, covered with plastic wrap.
• Make the crumb mixture: Place parsley, breadcrumbs, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor and pulse to combine, scraping down sides of bowl as necessary; set aside.
• Preheat and prep the lamb: Heat oven to 400°F. Trim all but 1/4 inch fat from lamb, then pat dry with paper towels. Season all over with salt and pepper.
• Sear the lamb: Heat a large (12-inch) saute pan over medium-high heat until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering. Place lamb in pan fat side down, and sear until browned, 2 to 3 minutes per side. Remove lamb from pan and let cool 10 minutes. Pour off excess fat from pan.
• Coat the lamb: Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with breadcrumb mixture, pressing gently with your fingertips to adhere. Return to pan, coated side up.
• Roast the lamb: Roast until an instant-read thermometer registers 125°F (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes. Let rest 10 minutes to allow temperature to rise and juices to redistribute.
• Slice and serve: Slice rack between bones and serve with mint jelly if desired, and garnish with mint sprigs.

Tools for this recipe

• ThermoPro instant-read thermometer, Lodge 12-inch cast iron skillet, Cuisinart 14-cup food processor, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of lamb should I buy for rack of lamb?

Ask for the rack cut from the loin end, which is the meatiest part with the largest eye. Look for deep red meat with a firm texture and fine grain, and fat that is pearly white rather than yellow. Have your butcher remove the chine bone along the meaty side, since leaving it on makes separating the chops after roasting nearly impossible.

How do I French a rack of lamb at home?

Using a sharp paring knife, slice downward along one rib bone, angle the blade just before reaching the meat, and cut upward along the next bone to remove the strip of fat and gristle between them. Then make a shallow cut into the fat on the top side just above where meat meets bone and slice toward each bone to remove that fat cap. It takes about 10 minutes and gives the finished roast a much cleaner look.

How should I store leftover rack of lamb?

Refrigerate leftover chops in an airtight container for up to 4 days. They taste great cold with a dab of mustard, or you can reheat them covered in a 300 degree oven until warmed through. Skip the microwave, since it turns the breadcrumb crust soggy.

Can I prep the herb crust ahead of time?

You can pulse the breadcrumb mixture up to a day ahead and store it in the fridge in a sealed container. Bring it to room temperature before pressing it onto the lamb so the olive oil loosens up and the crumbs stick properly. Do not sear or coat the lamb until you are ready to roast, since the yogurt layer needs to go on warm meat.

What internal temperature is medium rare for rack of lamb?

Pull the rack at 125 degrees on an instant-read thermometer inserted through the thickest part of the eye. During the 10 minute rest, carryover heat brings it to about 130 to 135, which is a rosy medium rare. Going past 140 pushes into medium territory and dries out the smaller rib-end chops.