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–+ servings

Herb Crusted Rack of Lamb with Sweet Cherry Sauce

Earthy herbs, succulent lamb, and a vibrant cherry sauce
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Course: Main Course
Keyword: cherry, Easter, lamb, rack of lamb
Servings: 5
Author: Hailey McCluskey

Ingredients

For the Lamb:

  • 2 racks of lamb
  • ⅓ cup fresh parsley finely. chopped
  • ⅓ cup fresh mint finely chopped
  • zest of ½ a lemon
  • 2 tsp salt divided
  • 2 tsp fresh cracked pepper divided
  • 3 tbsp olive oil
  • 1 cup panko bread crumbs
  • 1 tbsp butter
  • 2 tbsp dijon mustard

For the Cherry Glaze:

  • 1 tbsp olive oil
  • ½ onion finely chopped
  • ½ cup red wine
  • 1½ cup dark sweet cherries pitted and/ or frozen

Instructions

For the Lamb:

  • Preheat oven to 450℉. Mix the parsley, mint, breadcrumbs, salt and pepper in a bowl. Drizzle with olive oil and toss to combine. Set aside.
  • Lightly score the fat side of your rack of lamb by creating an "X" pattern across the top. Dragging your knife gently across the fat from end to end and creating a superficial cut. Generously season both sides with 1½ tsp of both salt and pepper. Massage into the lamb.
  • Add 1 tbsp butter to a hot cast iron skillet over medium high heat until melted and frothy. Lay the lamb racks fat side down into the hot skillet and let sear for about 1.5 mins before flipping and repeating the sear for another 1.5 mins.
  • Remove the lamb racks from pan and brush (or use the back of a spoon to spread) 1 tbsp of dijon mustard on one side of the ribs. Add a generous few tbsp of the herb mixture to the mustard glazed lamb, patting the crust in to stick. Repeat with the remaining mustard and herb crust.
  • Place the racks in the same cast iron pan and place in the oven to bake until internal temperature reaches 135℉, about 15-20 minutes.
  • Remove from oven and let rest 10-15 minutes before slicing along each rib bone for serving.

For the Cherry Sauce:

  • While the lamb is baking, prepare the cherry sauce. Begin by sauteing ½ minced onion in 1 tbsp butter in a medium saucepan over medium heat, about 5 minutes.
  • De-glaze with red wine and add cherries. Simmer over medium heat for about 15 minutes, until reduced and thickened. Season with salt and pepper to your liking before serving over lamb