Parmesan-Crusted Rack of Lamb Recipe (2024)

By Sam Sifton

Parmesan-Crusted Rack of Lamb Recipe (1)

Total Time
1 hour 45 minutes
Rating
5(871)
Notes
Read community notes

Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)

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Ingredients

Yield:4 servings.

  • 1rack of lamb, approximately 1¼ pounds, frenched
  • 2tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup fresh bread crumbs
  • ¼ cup grated Parmesan
  • 1tablespoon chopped flat-leaf parsley.

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

218 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 172 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Parmesan-Crusted Rack of Lamb Recipe (2)

Preparation

  1. Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.

  2. Step

    2

    In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.

  3. Step

    3

    Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

Ratings

5

out of 5

871

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Private Notes

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Cooking Notes

Antonia

Instead of parsley, I used rosemary. Very good

Es

Delicious. However, didn't need to roast 20 minutes in the oven despite an initial rest of about 2 hours. So use your meat thermometer if you like your lamb rare or medium rare.

Tommie V

How can you do this without garlic. Added a couple of cloves - perfection! Thanks for the great recipe.

Rich K

I used this recipe and it was excellent.I added rosemary to the dry mix and I added two cloves of crushed garlic during pan searing.I pan seared using a cast iron pan on high heat on my Wolf Range but only did it two minutes per side to get a nice brown crust all around.Also, I believe the oven temp could be lowered and just extend the roasting time with a meat temperature probe. I roasted the lamb to 130 degrees and it was medium rare. Awesome results!

Nancy Vaughns

After searing the lamb I brushed it all over with Dijon mustard before covering it in the cheese and bread crumbs. It added a wonderful zing that wasn’t overpowering at all. Overall wonderful dish.

Killer

This was shockingly easy and turned out possibly better than any rack of lamb I've ever had. Definitely going to become a weeknight dinner staple!

Stacy

Add fresh rosemary, thyme & 1 small covered garlic, minced.

Allyson

Really good. I roasted the lamb at 400 for about 25 minutes and it was a perfect medium rare. I seared and roasted the lamb in a cast iron skillet, so there was only one dish to wash. After searing, I tossed the fat and drippings with some fingerling potatoes, and roasted them in the skillet with the lamb. So good.

Lynda B

This recipe gets raves. It pleases everyone in my house from age 9 to 78!

Chef Josh

Try an egg white rub

Harvey

I liked the recipe, though I found the crust a little overly rich. I'll use less olive oil next time and will try out Chef Josh's suggestion of an egg white rub.

shoebender

First time making lamb - WOW. Made as directed, yum. Next time will try the mustard.

Changes made

Cook to max 115

Lynn L

I used my timing chart that goes by the thickness of the meat which I always use for steaks. It worked great!Beautiful crust!

John C

I use a thermo works probe that goes in the oven when I put the rack in . I take it out at 120 as directed and it continues to cook to 130 which is perfect for us but it’s not the 125 the recipes indicates.

Randy S.

This was great. I had some panko breadcrumbs that I used. I added Rosemary and minced spring garlic in addition to the parsley. Maybe add a little mint next time as well. For me I skipped the searing the outside step and cooked it fat side up on the Traeger grill at 450 until internal temp hit 130.

Naomi

I used mayonnaise mixed with minced garlic instead of the oil to keep the breadcrumbs in place. It worked beautifully. The 20 minutes of roasting time was perfect in my oven.

gwen

This was wonderful. I did three racks on one sheet pan and it worked out well. I had Thermopro probes in the meat and took the racks out of the oven at about 128-130 degrees F, a little higher than the recipe stated. Also had to use a foil tent after about five minutes as the crust started to brown pretty quickly. After resting and slicing the lamb it still was perfectly pink throughout. The Parmesan crust was absolutely beautiful. My husband isn’t a big fan of lamb and he loved this.

Debbie G

Our favorite restaurant was booked solid for New Years', so I decided to make this recipe. Wasn't disappointed -- better than any restaurant rack of lamb we could have ordered. And we didn't have to dress up!

Matt

I found cooking to 125 to be too rare. Brought it up to 130 . Also added some rosemary to the breadcrumbs and used mustard before applying. It was delicious

C D

Used rosemary instead of parsley

Peter WIlliams

Agreed with others - heat-tolerant herbs like sage and rosemary in the crust make a big difference. Other renditions use dijon as a base layer (after you've seared it, in lieu of the olive oil here) and it really is amazing. Also - parmesan is the 'glue' that holds the curst together, so a bit more doesn't hurt. I did note that 450 oven burned the crust a bit at about the 18 minute mark (conventional bake). On the second round I'll run the oven at 430 for 20-25 minutes.

Julian

Tried this with a fresh cut of NZ lamb (I'm in New Zealand) but found the meat mostly flavorless and will definitely pre-season next time. In retrospect I did know better, throwing on salt right before searing never works.The racks were on the small side and almost up to temperature after 2x4 minutes in the pan so I couldn't leave them long enough in the oven to brown the coating. I think this recipe only works with larger racks.

Laura

Why preheat the oven in step 1 when the rack does not go into the oven for at least 30 minutes until after searing and coming to room temp?

frank v

Amazing recipe, I happened to have pecorino, no Parmesan, it was great

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Parmesan-Crusted Rack of Lamb Recipe (2024)

FAQs

Do you rinse rack of lamb before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Do you cook rack of lamb fat side up or down? ›

Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don't burn.

What do you serve with rack of lamb? ›

8 light and simple sides to go with lamb
  • Dijon mustard glazed carrots. ...
  • Herby roasted Jersey Royals. ...
  • Zesty spring greens. ...
  • Roast baby leeks with oak-smoked bacon croutons. ...
  • Peas with pancetta. ...
  • Roast courgettes with lemon. ...
  • Roasted garlic and clementine carrots. ...
  • Roasted butternut squash with garlic and parsley.

Should I sear my rack of lamb before roasting? ›

Lamb rack is best seared in a pan and finished in the oven – this gives you lots of control over your cooking temperatures but still gives you a nice caramelisation on the surface of the meat. Be sure to remove the meat from the fridge before cooking so it can come to room temperature.

Should you remove silver skin from rack of lamb? ›

It's important to understand that when you purchase a rack of lamb, it likely comes with a fatty strip and silver skin that will need to be removed. Unlike many other choice cuts, these elements can detract from the flavor and lead to a barbecue grill disaster.

What is the preferred cooking method for lamb? ›

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart. Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

Which of the following cooking methods is best for rack of lamb? ›

A high-heated oven (450 degrees F) is recommended for roast lamb rack. And it will take somewhere between 15 and 20 minutes to cook. This part of the lamb is typically served pink--rare (internal temperature of 125 degrees F) or medium-rare (internal temperature 135 degrees F).

Should rack of lamb be medium rare or medium? ›

Medium-rare is how I like them. Don't risk ruining the lamb or any other meat for that matter. Buy and use an instant read thermometer to check the temperature. Look for about 125-130 degrees as a final internal temperate of the center of the meat.

Is it better to grill or pan fry lamb chops? ›

Lamb chops are very tender, so it's best to season with salt and pepper and cook (either pan fry or grill on a barbecue or chargrill pan), over high heat for a few minutes each side.

How do you cook rack of lamb before cooking? ›

Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour. Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes.

What sauce is good with lamb? ›

  • 1 / 20. Chimichurri Sauce. The classic herb sauce can be spooned over cooked lamb or used as a marinade before it hits the flame. ...
  • 2 / 20. Béarnaise Sauce. ...
  • 3 / 20. Fresh Herb Sauce. ...
  • 4 / 20. Peppercorn Sauce. ...
  • 5 / 20. Creamy Whipped Feta Dip. ...
  • 6 / 20. Garlic Scape Pesto. ...
  • 7 / 20. Tzatziki Sauce. ...
  • 8 / 20. Creamy Horseradish Sauce.
Mar 18, 2024

What vegetable goes best with lamb? ›

If you're already roasting a lamb in your oven, toss some spring vegetables with olive oil, salt and pepper, garlic, and thyme and slide them in alongside your protein for an easy side. Use tender new carrots, parsnips, and baby potatoes to showcase the flavors of spring.

How do you clean and trim a rack of lamb? ›

With a sharp knife, loosen the paddywhack (the creamy coloured rubbery gristle between the fat and the meat at the end of the rack), then pull it away and discard. 3. Slice the top layer of fat away from the ribs, starting 2-3cm above the eye of the meat (the main meaty nugget on a chop).

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