Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
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. With its perfectly seared, flavorful crust and tender, juicy center, it’s a show-stopping dish that never fails to impress.
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
Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 173mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3.1mg | Calcium: 48mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.