We absolutely love lamb in our family. Any occasion, any night of the week is a good night to prepare it.
Tonight’s pepper-crusted rack of lamb with horseradish crème fraiche is a wonderful 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. Delicious as a leftover sauce with cold chicken for lunch. It stores well in the refrigerator for up to a week.
I prepared oven-roasted potatoes with this. A staple on your family now. You can par-cook the potatoes ahead of time and save them in the refrigerator. Once ready to use, smash them with the back of your hand. Salt, lots of it, fresh rosemary (dried will do too) olive oil and you are ready to go in the oven for 20 to 30 minutes at 400°.
And of course, it would not be a dinner at my house if the ever so crisp green salad would not be present.
Here are a few of my tips:
Crush the panko a bit with the pestle to cut down on the large chunks of it. It will give it a more refined flavor it as well.
I used 1 tablespoon of whole black peppercorns and 1 tablespoon of whole mixed peppercorns. I love the combination better as the mixed peppercorn will have some sweet peppercorns and it will enhance the flavor. However, you can use either 2 tablespoons whole black or 2 tablespoons whole mixed or 1 tablespoon of each. Use what you have in hand.
Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4
1 cup crème fraiche1.00 cup
2 tablespoons, prepared horseradish2.00 tbsps
2 tablespoons, whole black peppercorns2.00 tbsps
1/2 cup panko0.50 cup
1 tablespoon, minced garlic1.00 tbsp
2 tablespoons, melted unsalted butter2.00 tbsps
2 teaspoons, chopped fresh rosemary2.00 tsps
1 teaspoon , chopped fresh thyme1.00 tsp
1/2 teaspoon lemon zest0.50 tsp
rack lamb chops
2 (3 pound) French rack of lamb - 8 chops6.00 lbs
2 tablespoons Dijon mustard2.00 tbsps
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.
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