2 lamb racks

2 tablespoons grated lemon zest

2 teaspoons minced garlic

3 teaspoons ground coriander

1/4 cup panko breadcrumbs

4 tablespoons each of chopped fresh thyme and rosemary or 4 teaspoons each of dried

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 cup coarse Dijon mustard

1 teaspoon chilli powder

Salt and pepper to taste



2/3 cup olive oil

4 tablespoons fresh lemon juice

2 tablespoons white wine or sherry

1/2 cup dried cranberries or cherries

2 tablespoons honey

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme


Preheat oven to 350F

In a small bowl combine the lemon zest, garlic, coriander, breadcrumbs, oregano, thyme, 2 tablespoons of the oil, chilli powder and salt and pepper. Set aside. Then combine the balsamic and mustard and set aside.

Dry the racks well with paper towels and liberally season with salt and pepper. Heat the remaining oil in a large ovenproof sauté pan until hot but not smoking. Sear the lamb on both sides until well browned. Remove from pan and smooth mustard mixture over the top and sides. Pat the crumb mixture on top pressing down so it sticks.

Place lamb back in the sauté pan and roast for 2o minutes for rare or until desired doneness. On a thermometer 120°F for rare, 125°F for medium-rare, 135°F for medium etc.

When done, remove from the oven, cover with foil and allow to sit for 10-20 minutes.

Meanwhile, combine all ingredients for the vinaigrette in a medium bowl and whisk well. Carve the rack into single chops and serve along with the vinaigrette.

Newsletter Signup