Traditional recipes

For the Experienced Chef: Peppercorn-Crusted Rack of Lamb

For the Experienced Chef: Peppercorn-Crusted Rack of Lamb


For the lamb

  • 1 large egg yolk
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon olive oil
  • 1 Tablespoon freshly grated Parmigiano-Reggiano
  • 3 Tablespoons fine dry bread crumbs
  • 1 Teaspoon fresh thyme leaves
  • 1 Teaspoon finely chopped fresh rosemary
  • 2 Tablespoons white peppercorns
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon pink peppercorns
  • 4 Pounds racks of lamb
  • kosher salt and freshly ground black pepper

For the sauce

  • 1 Cup Bin 8
  • 1 Cup chicken stock
  • 3 Tablespoons balsamic vinegar
  • 1 Teaspoon fresh thyme leaves
  • 1 lemon, zested
  • 1 1/2 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon unsalted butter
  • kosher salt and freshly ground black pepper

For the potato-apple gratin

  • 12 Tablespoons butter, divided
  • 2 Pounds onions, sliced
  • 2 Tablespoons chopped fresh thyme, packed
  • 4 Teaspoons sea salt, divided
  • 4 Cups cream
  • 2 sprigs rosemary
  • 2 1/2 Pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, and sliced as thinly as possible
  • 2 Pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices
  • 2 Cups cheddar, freshly grated

For the roasted brussels sprouts with sour dried cherries and pecans

  • 8 brussels sprouts, halved
  • 1 1/2 Tablespoon sour dried cherries
  • 1 1/2 Tablespoon pecans lightly crushed
  • 2 Teaspoons honey
  • 3 slices of bacon, chopped
  • 1 Teaspoon soy
  • salt and pepper to taste
  • 1/2 Teaspoon mild chili powder
  • 1/2 Teaspoon tumeric

Recipe Summary

  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
  • 2 (8-rib) lamb rib roasts (2 3/4 to 3 pounds each)
  • 1 cup pecan pieces
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon lemon juice

Combine first 6 ingredients stir well. Spread mustard mixture over meaty portion of lamb racks set aside.

Process pecans in a food processor until ground. Combine pecans, 1/4 teaspoon salt, pepper, butter, and 1 tablespoon lemon juice. Pat pecan mixture over mustard-coated lamb.

Place roasts on a rack in a roasting pan, fat side out and ribs crisscrossed. Insert meat thermometer into thickest part of lamb, making sure it does not touch bone. Roast at 425° for 35 to 40 minutes or until thermometer registers 150° (medium-rare). (Cover roasts loosely with foil after 25 minutes, if necessary, to prevent excessive browning.) Let stand 10 minutes before slicing.

Lamb know-how: When you're preparing racks of lamb, let a butcher do some of the work for you. Ask him to french the chine bones (remove fat and gristle) and to trim the cap fat, leaving only the tender eye meat and resulting in a beautiful entrée presentation.

Pecan-Crusted Rack of Lamb with Mint Dipping Sauce Recipe

Prepare the Lamb: Preheat oven to 375°F. Let lamb stand at room temperature 15 minutes. Sprinkle with 3/4 teaspoon each salt and black pepper. Heat oil in a large heavy-duty ovenproof skillet over high. When the oil is very hot, add lamb, and cook until browned, 3 to 5 minutes per side. Transfer to a cutting board, meat side up.

Stir together mustard, crushed red pepper, and finely chopped garlic in a small bowl. Place pecans in a large shallow dish.

Brush mustard mixture across the top of the rack until coated. Carefully dredge rack in pecans to coat evenly. Return lamb to skillet, pecan side up, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Increase heat to broil, and broil until pecans are lightly browned, about 2 minutes.

Meanwhile, prepare the Sauce: Stir together yogurt, mint, cilantro, and pressed garlic in a small bowl. Stir in 1/4 teaspoon each salt and black pepper.

Remove lamb from oven, and transfer lamb to a carving board, preferably with a moat. Cover with aluminum foil, and let rest about 5 minutes before slicing. Slice between the bones, forming either single or double chops. Place on a warmed serving platter, and garnish with mint and cilantro, if desired. Serve immediately with Mint Dipping Sauce.


Step 1

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting.

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

The guide below shows how to make Herb Crusted Rack of Lamb, coated with fresh herbs and, spices making it full of flavor. Now gather your equipment, and let’s start cooking.

My favorite pan to sear lamb is a 12-inch cast iron skillet from the lodge Lock in the flavor for the herb-crusted rack of lamb recipe. The grill pan is perfect for grilling chicken breasts or grilling up some sweet summer peaches for a BBQ flavor any time of year.

1. Searing Lamb

Liberally season the lamb with salt and pepper.

Start with a large skillet, heat 2 tablespoons olive oil. Add one of the lamb racks and sear all sides until brown. Remove the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. Add the second rack and repeat it. When both racks of lamb are browned, place the pan in the oven and roast for 10 minutes.

2. Herb Crust the Lamb Chop

Meantime, make the crust. Put all ingredients in blender and pulse blend till fully chopped and brilliant green in color. Take chop out of the pan, and coat lamb chops equally with Dijon mustard. Flip pork chops in breadcrumbs until evenly covered with herb crust.

Return pan to oven and continue roasting for 15–20 minutes more or until an internal temperature of 125°F (medium-rare) is reached. Remove pan from the oven and allow to rest for 15 minutes before serving.

3. Make Saffron Potato Puree

Boil potato, saffron, and salt. Press through a ricer onto butter and season.

4. Make Ratatouille

Preheat oven to 350 °F. Using a mandolin or carefully with a sharp knife, slice each vegetable, which is round-shaped, not lengthwise.
Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in season with salt and oil. Bake until soft, covered in foil. Chill and roll into small ring molds. Warm through in the oven when ready to serve.

5. Bravas Puree

Heat large sauté pan with heat oil on medium heat, then add shallots. Once shallots are starting to sweat out, then add garlic. Let garlic cook till toasted light brown, but not burned. Then add paprika, cook for one ore minute. Now add the chopped tomatoes and reduce liquid by qtr.

Put ingredients from the pan into a blender, then puree until smooth. Run the mixture through a fine-mesh strainer next season to taste.

6. Make Cured Olive Demi Glaze

Preheat oven to 225 °F. Spread chopped olives on a sheet tray and allow to dry in the oven. Best to buy demi base from the grocery store and prepare according to package directions, save till serving.

Recipe Summary

  • ⅓ cup dry breadcrumbs
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons Dijon mustard

Combine the first 4 ingredients in a small bowl.

Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.

Recipe Summary

  • 1 cup fresh mint leaves
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • ½ cup plain bread crumbs
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
  • ¼ cup Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 pinch salt and freshly ground black pepper to taste
  • 2 (1 1/4 pound) racks of lamb, trimmed
  • 1 teaspoon vegetable oil
  • salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Line a baking sheet with foil.

Cook mint leaves in a pot of boiling water for about 10 seconds.

Transfer mint leaves to a bowl of ice water soak for 30 seconds, drain and squeeze dry.

Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.

Transfer mint mixture to a large bowl stir in Parmigiano-Reggiano cheese, set aside.

Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.

Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.

Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.

Season each rack with salt and black pepper on all sides.

Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.

Transfer lamb racks to the foil-lined baking sheet.

Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.

Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Thomas Keller’s Ad Hoc at Home, Recipes – Because You Know You’re Getting the Book Anyway

It started out as a simple google search to verify an in-store appearance/book signing of his brand new cookbook Ad Hoc at Home released this month, but somewhere around “blowtorch,” I took a distracted turn, immediately got tangled up in a web of results, and then spent all of the daylight hours of Friday and pretty deep into the darkness of Friday night thrashing my way through my special, psychotic, web-food-point-oh version of Amazing Race.

I made it out alive. Barely.

And with a tiny treasure, too.

That is if 18 19 21 of the 200 recipes from Ad Hoc at Home all available in one place (here) is considered a treasure.

It is. It is a treasure! Just tell me it is so I don’t go crying hot tears of wasteful shame into the bowl of buttery, fatty feelings, aka TKells’ Butter Poached Marble Potatoes, that I will eat to cope.

Yes, I spent the better (and worse) part of Friday hunting down every single recipe from Ad Hoc at Home that is reprinted on the web, or at least on the web as deep as page 34 of search results. It wasn’t the actual searching for recipes that took time. Google collected 12 million findings in 0.12 seconds and I filtered out 18 in the two hours between lunch and afternoon snack. However, while 18 recipes (plus the one for Blowtorch Prime Rib Roast I did myself, and more coming in as time goes on) seems insignificant in the grand scheme of TKells’ 200, copying, pasting, linking, double checking, downloading, cropping, uploading and formatting 18 links and images takes, well, and entire uninterrupted Friday.

Apparently, the cookbook does not have a formal Table of Contents, but Grub Street took on the task of typing one out. I’ve organized my findings into an outline based on their list. As a special treat, all of the images in the grid link to a recipe, too, same order left to right, as below.

And if the only recipe you could ever hope and dream for is one that involves a blowtorch, well, here you go.

Easy Herb-Crusted Rack of Lamb

You guys probably already know by now my obsession with lamb meat. Which is funny because growing up my family *never* ate lamb. It was a bit ambitious for my country-living folks plus, I don’t even think any grocery stores near us sold it! I actually didn’t get introduced to lamb until I got pregnant. My doctor recommended eating lamb meat as a good source of iron (I was super low in iron during both of my pregnancies). I came home and my husband, who grew up eating lamb all the time, grilled me a rack of lamb and lamb has been probably my favorite food since. That love for lamb inspired this Easy Herb-Crusted Rack of Lamb!

As Easter approaches, a delicious rack of lamb is on my mind. For Easter, many folks enjoy a juicy rack of lamb for their main course, which I obviously opt to partake in this tradition. Goodbye ham and roast chicken. Bring on the lamb for my feast!

This Easy Herb-Crusted Rack of Lamb is out of this world good. All of the flavors from the herbs sing harmoniously with the rich flavor of the lamb. Plus, the subtle crunchy panko texture along with the tender meat… it’s just all heavenly!

Herb Crusted Rack of Lamb

Rack of lamb is one of those dishes we think we could never make at home and even if we could, that it would take hours. My answer to that? Never say never! Once you see how easy this is, you're gonna be making it regularly.

What You'll Need

  • 1 / 2 teaspoon dried rosemary
  • 1 / 2 teaspoon dried thyme
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon black pepper
  • 1 (1 ½- to 2-pound) rack of lamb, cut in half
  • 1 / 2 cup herb-seasoned crumb stuffing
  • 2 tablespoons butter, melted

What to Do

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, combine rosemary, thyme, salt, and pepper mix well and use to season all sides of the lamb, coating completely.
  3. Place lamb in a roasting pan, top each half with the crumb stuffing, and drizzle with the butter.


While the rack of lamb is baking, steam some broccoli florets and make a shortcut béarnaise sauce for them by combining 1/2 cup mayonnaise, 1 tablespoon white vinegar, 1 teaspoon dried tarragon, 1/4 teaspoon dried parsley, and 1/8 teaspoon garlic powder.

Watch the video: Lammkarree mit Kräuterkruste, Rotweinsoße und bunten Möhren I MealClub (January 2022).