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Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories 104 kcal


  • 1 cup crème fraiche 1 cup crème fraiche
  • 2 tbsps horseradish 2 tablespoons, prepared horseradish
  • 2 tbsps black peppercorns 2 tablespoons, whole black peppercorns
  • 0.5 cup panko 1/2 cup panko
  • 1 tbsp garlic 1 tablespoon, minced garlic
  • 2 tbsps unsalted butter 2 tablespoons, melted unsalted butter
  • 2 tsps rosemary 2 teaspoons, chopped fresh rosemary
  • 1 tsp thyme 1 teaspoon , chopped fresh thyme
  • 0.5 tsp lemon zest 1/2 teaspoon lemon zest
  • 6 lbs rack lamb chops 2 (3 pound) French rack of lamb - 8 chops
  • 2 tbsps Dijon mustard 2 tablespoons Dijon mustard


  1. Preheat oven to 425°. Stir together the crème fraiche, horseradish and ½ teaspoon salt in a bowl and chill until ready to serve.

  2. 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.

  3. 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.

  4. Bake at 425° for 30 to 35 minutes. Cover loosely with aluminum foil after 20 minutes if necessary to prevent the crust from burning.

  5. Let it stand for 5 minutes before slicing.

  6. Cut the rack into single or double chops. Serve alongside the horseradish crème fraiche.

Nutrition Facts
Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
Amount Per Serving
Calories 104 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 173mg8%
Potassium 109mg3%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Calcium 48mg5%
Vitamin C 3.1mg4%
Vitamin A 200IU4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.