Herb Crusted Rack of Lamb with Garlic Mash & Red Wine Reduction

 

Rack Of Lamb
Dinner / Main
Servings 2
Prep Time 20 minutes
Cook Time 1 hour
No ratings yet
Perfectly cooked rack of lamb with a crunchy pistachio-herb crust, served with silky confit garlic mash and rich red wine reduction. This elegant main course combines French techniques with modern presentation for an impressive restaurant-quality dish at home.

Ingredients

For the Lamb:
  • 1 rack of lamb 8 cutlets
  • 30 g Dijon mustard
  • Salt and black pepper
  • 50 g butter for basting
  • 2 garlic cloves
  • 2 sprigs rosemary
For the Herb Crust:
  • 100 g panko breadcrumbs
  • 50 g pistachios
  • 50 g parmesan grated
  • 2 garlic cloves
  • Mixed herbs parsley, rosemary, thyme
  • 2 tbsp olive oil
For the Red Wine Sauce:
  • 2 shallots finely diced
  • 500 ml red wine
  • 250 ml beef stock
  • 50 g cold butter cubed
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 bay leaf
For the Mash:
  • 1 kg potatoes Maris Piper or similar
  • 300 ml cream
  • 1 whole head of garlic
  • 100 g butter
  • Fresh herbs thyme, rosemary
  • Salt and pepper
To Garnish:
  • Fresh chives chopped

Method

Start with the lamb:
  • Score the fat in a criss-cross pattern
  • Season well with salt and pepper
  • Pop in the fridge for 30 mins
For the herb crust:
  • Chuck all ingredients in a food processor
  • Blitz until you've got a rough, green crumb
  • Set aside
For the sauce:
  • Soften shallots in a pan
  • Pour in the wine and add herbs
  • Light it up (carefully!) to burn off alcohol
  • Add stock and reduce by half
  • Whisk in cold butter at the end
  • Keep warm
For the mash:
  • Cut the top off the garlic head, drizzle with oil, wrap in foil
  • Roast at 180°C for about 40 mins until soft and golden
  • Meanwhile, boil your spuds until tender
  • Warm cream with herbs
  • Pass potatoes through a ricer
  • Squeeze in the roasted garlic
  • Mix in butter and warm cream
  • Season well
Cook the lamb:
  • Get a pan screaming hot
  • Sear the lamb fat side down first
  • Baste with butter, garlic and rosemary
  • Once golden, remove and brush with Dijon
  • Press into herb crust
  • Roast at 200°C for about 20 mins for medium-rare
  • Rest for 10 mins
To serve:
  • Swirl mash onto warm plates
  • Slice rack between bones
  • Stand cutlets up against mash
  • Pour sauce around
  • Sprinkle with fresh chives
Temperature guide for lamb:
  • Rare: 57°C
  • Medium-rare: 63°C
  • Medium: 71°C

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