Hello, fellow food enthusiasts!
If there’s one thing I’ve learned from exploring the world of flavors in my own kitchen, it’s that sometimes, traditions endure for a reason—they’re just that good. In today’s post, we’re paying homage to the timeless elegance of British cuisine, and what could be more splendidly British than a perfectly cooked rack of lamb?
I’ll confess, lamb has a special place in my heart (and in my kitchen) for its rich, earthy flavor and its incredible versatility. It’s a meat that calls out for herbs and simple, robust accompaniments. That’s why we’re going rustic yet refined with a herb-crusted rack of lamb, paired beautifully with a rosemary jus and a smooth, minted pea puree that’ll transport you straight to the English countryside, no passport required.
This dish is a celebration—a feast that’s perfect for a Sunday dinner with the family or to impress your guests at your next gathering. The aroma of rosemary and thyme will fill your kitchen, the anticipation building as it roasts to perfection.
From searing the rack to a gorgeous golden hue to creating that aromatic herb crust that’ll crisp up beautifully in the oven, every step in this method is a layer of love and flavor. And let’s not forget the rosemary jus—its rich, meaty depth cut through by the bright, fresh notes of the herb, and the lush green minted pea puree offering that creamy contrast that just makes each bite moreish.
There’s something to be said for taking your time with a recipe, really getting to know the ins and outs of the ingredients and the harmony they create together. I poured myself a small glass of robust red wine while I prepared this feast—because cooking is not just about feeding our stomachs but feeding our souls as well.
And when it comes to plating, serve up those juicy, pink-in-the-middle chops with generous spoonfuls of jus and a dollop of puree, and watch as your diners fall silent, save for the sounds of contented sighs and forks and knives making the most of every morsel.
I hope you’re as charmed by this dish as I am—there’s a profundity in its simplicity, a whisper of history in every bite, and let’s be honest, a rack of lamb is always show-stoppingly magnificent.
So, join me on this culinary journey, won’t you? Roll up your sleeves, tie on your apron, and let’s make a meal fit for royalty or, even better, for cherished friends and family. Let me know how your own cooking adventure goes, and if this recipe holds pride of place in your roster of beloved meals as it does in mine.
To your health, to tradition, and to the joy of a well-cooked meal, cheers!
Warm wishes and happy cooking,
Al
Ingredients
– 1 rack of lamb (about 7 to 8 ribs, approximately 1.5 to 2 pounds)
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup breadcrumbs
– 2 tablespoons mustard (whole grain or Dijon)
– 1/2 cup chicken or lamb stock
– 1 sprig fresh rosemary (for the jus)
– 1 tablespoon unsalted butter (for the jus)
– 2 cups frozen peas
– 2 tablespoons fresh mint, chopped
– 1/4 cup heavy cream
– Additional salt and pepper to taste
Method
1. Preheat your oven to 400°F (200°C).
2. Prepare the rack of lamb by ensuring it is at room temperature and has been patted dry. Score the fat cap lightly to allow the seasoning to penetrate.
3. Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the rack of lamb, fat side down, and sear for about 2-3 minutes until golden brown. Then, quickly sear the other sides of the rack and remove from the pan, setting it aside to cool slightly.
4. In a bowl, mix together the minced garlic, chopped rosemary, thyme, breadcrumbs, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
5. Brush the rack of lamb with mustard, ensuring to cover the surface where the herb crust will adhere.
6. Press the breadcrumb mixture onto the mustard-coated lamb rack, ensuring a thick, even coating.
7. Place the herb-crusted rack back into the skillet, and transfer to the preheated oven. Roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C) when checked with a meat thermometer.
8. While the lamb is roasting, prepare the rosemary jus. In a small saucepan over medium heat, bring the stock with a sprig of rosemary to a simmer, and reduce by half, which should take about 10-15 minutes. Remove the rosemary sprig, and whisk in 1 tablespoon unsalted butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
9. For the minted pea puree, bring a pot of salted water to a boil. Add frozen peas and cook them just until they are heated through, about 1-2 minutes, maintaining their bright green color.
10. Drain the peas and place them into a food processor with 2 tablespoons of fresh mint and heavy cream. Pulse until smooth. Season with salt and pepper according to taste, and keep warm.
11. Once the lamb has reached the desired doneness, remove it from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
12. Slice the rack of lamb between the bones into individual chops.
13. Serve the herb-crusted lamb chops with a drizzle of the rosemary jus and a side of minted pea puree. Enjoy this classic British meal with your favorite side dishes.
