BHA & BHT Free Dairy Free Rack of Lamb
Total time1 hr
Prep time20 min
Cook time30 min
4.9(16)
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Learn more →Ingredients
4 servings
For the lamb
- 2 racks of lamb (about 1.5 lb / 680g each), frenched
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp olive oil, divided
For the herb crust
- 3 tbsp dijon mustard
- ½ cup fresh breadcrumbs (from dairy-free bread)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- 1 tbsp olive oil
For the pan sauce
- 1 shallot, finely minced
- ½ cup dry red wine
- 1 cup low-sodium chicken broth or lamb broth
- 1 tsp fresh thyme leaves
- 1 tbsp dairy free butter
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the racks of lamb completely dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
In a small bowl, combine the breadcrumbs, parsley, rosemary, thyme leaves (for the crust), garlic, and 1 tbsp olive oil. Stir until the crumbs are evenly moistened and the herbs are distributed throughout.
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