A few dishes are as elegant or delicious as this flavorful Herb Crusted Rack of Lamb. It’s much easier to cook this dish than you think; follow these few simple, uncomplicated steps for extraordinary results. The lamb, heavily seasoned with herbs and Parmesan, makes a phenomenal presentation. Bring out your finest tableware, carve it up, and get ready to celebrate!
How to Make Gordon Ramsay Herb Crusted Rack Of Lamb
The guide below shows how to make Herb Crusted Rack of Lamb, coated with fresh herbs and, spices making it full of flavor. Now gather your equipment, and let’s start cooking.
My favorite pan to sear lamb is a 12-inch cast iron skillet from the lodge; Lock in the flavor for the herb-crusted rack of lamb recipe. The grill pan is perfect for grilling chicken breasts or grilling up some sweet summer peaches for a BBQ flavor any time of year.
1. Searing Lamb
Liberally season the lamb with salt and pepper.
Start with a large skillet, heat 2 tablespoons olive oil. Add one of the lamb racks and sear all sides until brown. Remove the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. Add the second rack and repeat it. When both racks of lamb are browned, place the pan in the oven and roast for 10 minutes.
2. Herb Crust the Lamb Chop
Meantime, make the crust. Put all ingredients in blender and pulse blend till fully chopped and brilliant green in color. Take chop out of the pan, and coat lamb chops equally with Dijon mustard. Flip pork chops in breadcrumbs until evenly covered with herb crust.
Return pan to oven and continue roasting for 15–20 minutes more or until an internal temperature of 125°F (medium-rare) is reached. Remove pan from the oven and allow to rest for 15 minutes before serving.
3. Make Saffron Potato Puree
Boil potato, saffron, and salt. Press through a ricer onto butter and season.
4. Make Ratatouille
Preheat oven to 350 °F. Using a mandolin or carefully with a sharp knife, slice each vegetable, which is round-shaped, not lengthwise.
Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in season with salt and oil. Bake until soft, covered in foil. Chill and roll into small ring molds. Warm through in the oven when ready to serve.
5. Bravas Puree
Heat large sauté pan with heat oil on medium heat, then add shallots. Once shallots are starting to sweat out, then add garlic. Let garlic cook till toasted light brown, but not burned. Then add paprika, cook for one ore minute. Now add the chopped tomatoes and reduce liquid by qtr.
Put ingredients from the pan into a blender, then puree until smooth. Run the mixture through a fine-mesh strainer next season to taste.
6. Make Cured Olive Demi Glaze
Preheat oven to 225 °F. Spread chopped olives on a sheet tray and allow to dry in the oven. Best to buy demi base from the grocery store and prepare according to package directions, save till serving.