Equipment
* optional
Ingredients
Lamb
- 800 g rack of lamb, frenched, room temperature
- 8 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Green Peppercorn Crust
- 30 g dijon mustard
- 15 g green peppercorns in brine, drained and lightly crushed
- 2 garlic, peeled
- 15 g fresh parsley, leaves only
- 5 g fresh rosemary, leaves only
- 5 g fresh thyme, leaves only
- 40 g panko breadcrumbs
- 30 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200 C / 400 F. Thoroughly wash hands, utensils, and surfaces after handling the raw lamb.
Pat the racks of lamb completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
Heat 15ml of olive oil in a heavy cast-iron skillet over high heat until shimmering. Sear the lamb racks meat-side down until well browned, about 3 minutes. Briefly sear the bottom and ends, then remove to a cutting board.
In a food processor, combine the green peppercorns, garlic, parsley, rosemary, thyme, panko breadcrumbs, and 30ml of olive oil. Pulse until the herbs are finely chopped and the mixture resembles wet sand.
Brush the meat side of the slightly cooled lamb racks evenly with Dijon mustard. Firmly press the green peppercorn and herb mixture into the mustard to form an even, dense crust.
Place the crusted lamb racks bone-side down in the skillet or a roasting pan. Roast in the oven for 15 to 20 minutes until the internal temperature reaches 54 C / 130 F for medium-rare, or 60 C / 140 F for medium. Safe handling reminder: always ensure proper sanitation when working with meat juices.
Transfer the lamb to a clean cutting board and let it rest undisturbed for 10 minutes. Carve between the bones using a sharp chef knife and serve immediately.
Chef's Notes
- Frenching the rack makes for an elegant presentation; you can easily ask your butcher to do this to save time.
- Green peppercorns offer a bright, slightly floral heat that cuts through the richness of the lamb far better than standard black pepper.
- Carryover cooking will raise the internal temperature of the lamb by about 3 to 5 degrees Celsius after removing it from the oven, so pull it slightly before your target temperature.
- Ensure your lamb is brought to room temperature for about 30 minutes prior to cooking for an even, predictable roast.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose its crispness over time.
Reheating: Reheat gently in a 150 C / 300 F oven for 10-15 minutes until warmed through to avoid overcooking the lamb.
