Rack of Lamb Gordon Recipe
An intensely flavorful recipe for Frenched lamb chops that comes from Ann Getty’s kitchen via Nan Kemper, to my mother, Mary Lynn Van Wyck. This can also be served as an appetizer, if you use small racks and cut them into single rib chops.
- ½ cup olive oil
- ¼ cup unsalted butter at room temperature
- 4 racks of lamb (1 ½ pounds each, 7–8 chops per rack)
- Salt to taste
- 1 cup fine bread crumbs
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh oregano leaves
- 8 garlic cloves, minced
- Freshly ground pepper to taste
- 1 cup Dijon mustard
Preheat oven to 500 degrees.
In roasting pan, combine the oil and butter and place over high heat. Add the lamb racks and sear on all sides until brown, 3-4 minutes. Remove from heat and season with salt.
Place the pan in the oven and roast the lamb on center rack for 15 minutes. Remove from the oven and allow to rest for 10 minutes.
In a medium bowl, combine the bread crumbs, thyme, oregano and garlic. Season with salt and pepper and mix.
Generously smother the lamb racks with mustard, coating all sides. Coat the lamb with the bread crumbs mixture and return to oven to brown the crumbs and finish the meat, about 5 minutes or so for very rare, 15 minutes for well done, depending on the size of your cut. Remove from oven and let rest for 5 minutes before carving.