Lamb has always held a special place at our family table, and this pepper-crusted rack of lamb with horseradish crème fraîche is one of our absolute favorites. Its perfectly seared, flavorful crust and tender, juicy center make it a show-stopping dish that never fails to impress.
This pepper-crusted rack of lamb with horseradish crème fraiche is a beautiful combination of peppercorns, lemon zest, garlic, fresh herbs, and panko. A tasty outer crust over a perfectly juicy lamb.
The horseradish crème fraiche is fantastic. Even though I thought I made too much and was inclined to cut the horseradish sauce in half, trust me you do not want to.
Subscribe to Giangi's Kitchen!
Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!
Delicious as a leftover sauce with cold chicken for lunch. It stores well in the refrigerator for up to a week. Any occasion, any night of the week, is an excellent night to prepare it.
I prepared smashed oven-roasted potatoes to go alongside. A staple on your family now.
And, of course, it would not be a dinner at my house if the ever so crisp green salad would not be present.
In this Article
- What is a Rack of lamb?
- What is a frenched rack of lamb?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious pepper-crusted rack of lamb
- Pro Tips
- What dishes can you enjoy with this rack of lamb and horseradish creme sauce?
- Storage and Reheating
- If you enjoy this pepper-crusted racks of lamb recipe, you may want to try my other recipes.
- Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
What is a Rack of lamb?
A rack of lamb, or carre` d’agneau, is the section of ribs, eight lamb chops in one piece. This cut of lamb is cut perpendicular to the spine. When all the ribs are left together and cooked as a whole, they are referred to as a rack of lamb.
They are also known as ribs or chops. Although a bit pricey, they are absolutely divine and tender.
They require little preparation, and the classic way of preparing the rack of lamb is with the bones “Frenched” or exposed.
What is a frenched rack of lamb?
A frenched rack of lamb is when the fat, cartilage, and excess meat are removed from the bone for a prettier presentation.
Most supermarkets and butchers have it already frenched for their customers.
However, it is a very easy task to do as you run a knife alongside the bones until you reach the sizeable meaty portion of the rack.
Depending on which recipe of a rack of lamb you choose to prepare, you may be required to cover those exposed rib bones as not to burn them in the cooking process.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Rack of lambs – each rack with 8 chops. Have your butcher French them if they are not.
Garlic – the perfect companion to the lamb. It brings out the gameness of the lamb.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Fresh Rosemary and Thyme – fresh always add an excellent flavor to the lamb.
Lemon zest – add freshness to your dish.
Dijon mustard – is used as a coat between the lamb and the panko mixture. It helps the lamb adhere to the panko. Dijon mustard has a specific flavor and should not be substituted or omitted.
Creme fraiche, Prepared horseradish, and Whole black peppercorn – is all you need to create the creme fraiche horseradish sauce.
Salt – seasoning for the horseradish sauce
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
Step by step on how to make this delicious pepper-crusted rack of lamb
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by preheating the oven to 425 degrees F.
Meanwhile, prepare the horseradish sauce by:
- Stir the creme fraiche together, and prepare horseradish and salt. Once all are incorporated, place them in the refrigerator to chill until ready to eat.
Your rack of lamb
- Prepare your pepper panko by crushing the peppercorns in a mortar, and, once fine, mix with the panko, minced garlic, melted butter, thyme and rosemary, lemon zest, and 1 1/4 teaspoon salt. Mix well.
- Place your lamb meaty side on a cookie sheet and spread the Dijon mustard over the fat side of the rack of lamb.
Pro Tips
- I love the combination better, as the mixed peppercorns will have some sweet peppercorns, which will enhance the flavor.
- Crush the panko a bit with the pestle to reduce the large chunks. This will also give it a more refined flavor.
- Cover your rack for at least 5 minutes before serving it. This will allow all the juices to solidify and stay inside of your racks and not lose them.
What dishes can you enjoy with this rack of lamb and horseradish creme sauce?
Potatoes are always the best pairing, such as our Rosemary-Roasted Potatoes, Potatoes Cooked in Milk, or Gratin Dauphinois
As a side vegetable, the classic French Green Salad with Vinaigrette and Carrot Salad, both of which bring a light, fresh taste balance, are excellent choices.
Storage and Reheating
Store: your rack of lamb will store beautifully in an airtight glass container in the refrigerator for up to three days.
Reheating: Bring the amount you wish to enjoy back to room temperature and place it in the oven set at 325 F for about 20 minutes or until hot. Remember to cover it with aluminum foil to prevent overcooking.
If you enjoy this pepper-crusted racks of lamb recipe, you may want to try my other recipes.
Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
Ingredients
PEPPER CRUSTED RACKS OF LAMB
- 6 pounds rack lamb chops, 8 chops each
- ½ cup panko
- 1 tablespoon garlic, minced
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon lemon zest
- 1¼ teaspoon salt
- 2 tablespoons Dijon mustard
HORSERADISH CREME FRAICHE
- 1 cup crème fraiche
- 2 tablespoons prepared horseradish
- 2 tablespoons whole black peppercorns
- ½ teaspoon salt
Instructions
- Preheat oven to 425°. Stir together the crème fraiche, horseradish and ½ teaspoon salt in a bowl and chill until ready to serve.
- In a mortar and pestle crush the peppercorns. Transfer the crushed pepper to a bowl and stir in the panko, minced garlic, melted butter, rosemary, thyme, lemon zest and remaining 1 ¼ teaspoon salt until well mixed.
- Place the lamb, fat side up, on an aluminum lined cookie sheet. Spread 1 tablespoon of the Dijon mustard over the fat side of each fat side of the lamb racks. Top with the panko mixture, pressing to adhere.
- Bake at 425° for 30 to 35 minutes. Cover loosely with aluminum foil after 20 minutes if necessary to prevent the crust from burning.
- Let it stand for 5 minutes before slicing.
- Cut the rack into single or double chops. Serve alongside the horseradish crème fraiche.
Notes
- I love the combination better, as the mixed peppercorns will have some sweet peppercorns, which will enhance the flavor.
- Crush the panko a bit with the pestle to reduce the large chunks. This will also give it a more refined flavor.
- Cover your rack for at least 5 minutes before serving it. This will allow all the juices to solidify and stay inside of your racks and not lose them.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: Italian
- Occasion: Easter, Father’s Day, Christmas, New Year
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
