Roast Rack Of Lamb With Herbed Crust Recipe

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Roast Rack Of Lamb With Herbed Crust

This recipe is simple to make and delicious… a perfect main course for your next Ostara or Easter celebration!


2 racks of lamb, approximately 8 chops each
1 cup pork rind bread crumbs, plain (Click for the recipe)
2 shallots, chopped
1 tablespoon fresh basil, chopped (use dried or freeze dried basil in a pinch)
1 tablespoon fresh thyme, chopped (use dried thyme in a pinch)
2 tablespoons fresh parsley, chopped (use dried or freeze dried parsley in a pinch)
¼ teaspoon salt
¼ teaspoon ground pepper, preferably freshly ground
3 tablespoons olive oil (I use extra virgin olive oil)
2 tablespoons chicken stock (organic and low sodium)


  1. Preheat oven to 450 degrees.
  2. Trim any excess fat from the lamb racks. Using a small knife, scrape off any excess meat from the top 1&1/2 inches of each bone. This is where you will pick the chop up from.
  3. Place the lamb racks in a roasting pan, bone side down and roast for 18-25 minutes for medium rare. The timing will depend upon the size and thickness of the chops. To test for done-ness, insert an instant-read meat thermometer into the thickest part of the lamb, keeping away from the bone. It should register 135 degrees Fahrenheit.
  4. While the meat is roasting, in a small bowl, combine the ground pork rinds, shallots, basil, thyme, salt, pepper, olive oil and chicken stock. Mix well. TIP: You can prepare this mixture up to two hours ahead of time; just make sure that its room temperature when you are ready to use it.
  5. Preheat the broiler in your oven.
  6. Spread the pork rind mixture over the top and sides of the roasted lamb racks.
  7. Place the lamb under the broiler about 3 inches from the heat source and broil until lightly browned, approximately 2-4 minutes. Be mindful so the coating doesn’t burn, you just want it to be browned.
  8. Transfer the finished racks to a serving platter. Separate the chops by cutting them apart in between the bones.
  9. Serve immediately.

TIP: You can garnish the plates with fresh thyme sprigs. If the herb-ed coating falls off while you’re carving the chops; simply press it back in place when you arrange the lamb chops on the plate.
Serves approximately 6 persons

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