Herb-Crusted Rack of Lamb

Elevate your festive dining experience with this herb-crusted rack of lamb. Tender, juicy lamb is coated in a fragrant herb crust, roasted to perfection, and served with roasted root vegetables and a rich port reduction sauce. This dish is a sophisticated centerpiece that’s sure to impress.

For the lamb:

• 1 rack of lamb (about 8 ribs)

• 2 tbsp Dijon mustard

• 1 cup breadcrumbs

• 1/4 cup fresh parsley (chopped)

• 1 tbsp fresh rosemary (chopped)

• 1 tbsp fresh thyme (chopped)

• 2 tbsp olive oil

• Salt and black pepper to taste

For the roasted vegetables:

• 2 carrots (peeled and cut into sticks)

• 2 parsnips (peeled and cut into sticks)

• 1 small beetroot (peeled and quartered)

• 2 tbsp olive oil

• Salt and pepper to taste

For the port reduction sauce:

• 1 tbsp butter

• 1 small shallot (finely chopped)

• 1 cup port wine

• 1/2 cup beef or chicken stock

• 1 tsp fresh rosemary (chopped)

Step 1: Prepare the lamb

1. Preheat your oven to 200°C (390°F). Season the lamb rack generously with salt and black pepper.

2. In a bowl, mix breadcrumbs, parsley, rosemary, thyme, olive oil, salt, and pepper.

3. Brush the lamb rack with Dijon mustard and press the breadcrumb mixture onto the meat to form a crust.

Step 2: Roast the lamb

1. Place the lamb rack on a baking sheet lined with parchment paper.

2. Roast in the oven for 20–25 minutes for medium-rare, or longer for your desired doneness. Rest for 10 minutes before slicing.

Step 3: Roast the vegetables

1. Toss carrots, parsnips, and beetroot with olive oil, salt, and pepper. Spread on a baking tray.

2. Roast in the oven alongside the lamb for 20–25 minutes until tender and golden.

Step 4: Make the port reduction sauce

1. In a saucepan, melt butter over medium heat. Add shallots and sauté until softened.

2. Pour in port wine and simmer until reduced by half. Add stock and rosemary, and simmer until thickened.

Step 5: Serve

1. Slice the lamb rack into individual ribs and arrange on a platter with roasted vegetables.

2. Drizzle with port reduction sauce and garnish with fresh rosemary.