Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
This Pepper Crusted Racks of Lamb is a showstopper! Juicy lamb paired with a peppery crust and zesty horseradish crème fraiche makes for a memorable feast.
Servings: 6 servings
Ingredients
Main Ingredients
- 6 pounds rack of lamb (8 chops each)
- 1 cup panko breadcrumbs
- 1 tablespoon garlic (minced)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 1 cup crème fraiche
- 2 tablespoons prepared horseradish
- 2 tablespoons whole black peppercorns
- 1 teaspoon salt
Instructions
Cooking Instructions
- Step 1: Prepare the Lamb - Preheat your oven to 400°F (200°C). Trim any excess fat from the racks of lamb.
- Step 2: Make the Pepper Crust - In a food processor, pulse the whole black peppercorns until finely ground. Mix with breadcrumbs, garlic, butter, rosemary, thyme, lemon zest, and salt in a bowl.
- Step 3: Apply the Dijon Mustard - Rub the Dijon mustard all over the lamb racks.
- Step 4: Coat with the Crust Mixture - Press the pepper crust mixture onto the lamb racks evenly.
- Step 5: Roast the Lamb - Place the racks in a roasting pan, bone side down. Roast for about 25-30 minutes for medium-rare. Check the temperature with a meat thermometer.
- Step 6: Prepare the Horseradish Crème Fraiche - Mix crème fraiche with horseradish and a pinch of salt until smooth.
- Step 7: Rest and Serve - Let the lamb rest for 10-15 minutes, then slice and serve with horseradish crème fraiche.
Equipment
- Sharp Chef’s Knife
- Meat Thermometer
- Roasting Pan
- Food Processor
- Mixing Bowls
- Whisk
Notes
- Let the lamb rest for juicy meat.
- Use a meat thermometer to avoid overcooking.
- Press the crust firmly for a good texture.
- Season well to enhance flavor.