Ingredients:

  • 1 Rack of Lamb, French Trimmed (approx. 1.75 lb)
  • 2 Tbsp Olive Oil (for searing)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Fresh Breadcrumbs (Panko or homemade)
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • 2 cloves Garlic, minced
  • 3 Tbsp Dijon Mustard
  • 2 Tbsp Extra Virgin Olive Oil (for crust binding)
  • 2 medium Shallots, finely minced
  • 1/2 cup Red Wine (e.g., Merlot or Pinot Noir)
  • 1 cup Beef or Lamb Stock (low sodium)
  • 3 Tbsp Redcurrant Jelly
  • 1 Tbsp Unsalted Butter, chilled and cubed

Instructions:

  1. Preheat oven to 200°C (400°F). Thoroughly pat the rack of lamb dry. Season liberally with salt and pepper on all sides.
  2. Heat 2 Tbsp olive oil in the oven-safe skillet over high heat until shimmering. Sear the lamb, fat-side down first, for 3-4 minutes until deeply golden brown. Sear briefly on the flesh sides (about 1 minute each). Remove the lamb from the pan and reserve the pan with the fat/juices for the sauce later.
  3. Place the seared lamb on a small wire rack set over a tray and let it cool slightly for 5 minutes.
  4. Prepare Crust: In a medium bowl, combine the breadcrumbs, rosemary, thyme, minced garlic, and 2 Tbsp olive oil. Mix well.
  5. Apply Mustard: Brush the fatty, top side of the lamb generously with the 3 Tbsp of Dijon mustard.
  6. Crust: Firmly press the herb breadcrumb mixture onto the mustard layer, ensuring an even, thick coating.
  7. Roast the crusted lamb rack for 12–18 minutes, until the internal temperature reaches 57°C (135°F) for Medium-Rare, or 60°C (140°F) for Medium.
  8. Rest (Crucial!): Remove the lamb from the oven, cover loosely with foil, and let it rest on the cutting board for a full 10–15 minutes. The temperature will rise 3–5 degrees during this time.
  9. Sauté Shallots: Pour off any excess oil from the reserved searing pan, leaving the browned bits (the fond). Add the minced shallots and sauté over medium heat until softened (3–4 minutes).
  10. Deglaze: Pour in the red wine, scraping the bottom of the pan vigorously to release the flavorful brown bits. Reduce the wine until it is almost syrupy (about 3 minutes).
  11. Simmer: Add the beef stock and redcurrant jelly. Bring to a simmer and reduce the sauce until it lightly coats the back of a spoon (about 5-8 minutes). Strain the sauce into a clean small saucepan if desired.
  12. Finish the Sauce: Whisk in the 1 Tbsp of cold, cubed butter right before serving. This emulsifies the sauce, adding shine and richness (monté au beurre). Season with a pinch of salt if needed.
  13. Serving: Slice the rested rack into individual or double chops. Arrange the chops on a platter and drizzle lightly with the warm redcurrant glaze. Serve immediately.