📝 About This Recipe
This classic Carré d'Agneau is the epitome of elegant French bistro cooking, featuring a succulent, rose-pink interior encased in a vibrant, aromatic herb crust. The natural sweetness of the grass-fed lamb is perfectly balanced by a savory crust of Dijon, garlic, and fresh rosemary, then finished with a glossy, velvet-smooth red wine reduction. It is a show-stopping centerpiece that promises a sophisticated dining experience with every tender, melt-in-your-mouth bite.
🥗 Ingredients
The Lamb
- 2 pieces Racks of Lamb (8 bones each, frenched, at room temperature)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
The Herb Crust
- 1/2 cup Panko Breadcrumbs (toasted lightly)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Rosemary (minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 2 cloves Garlic (grated or finely minced)
- 3 tablespoons Dijon Mustard (smooth, high quality)
- 1 tablespoon Unsalted Butter (melted)
Red Wine Jus
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 cup Beef or Lamb Stock (low sodium)
- 1 Shallot (finely minced)
- 1 tablespoon Cold Unsalted Butter (cubed)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator 45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 400°F (200°C). If the bones aren't already frenched, scrape them clean with a knife for a professional look.
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3
In a small bowl, combine the panko, chopped parsley, rosemary, thyme, minced garlic, and melted butter. Stir until the crumbs are evenly coated and green.
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4
Pat the lamb racks completely dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper.
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5
Heat the grapeseed oil in a large oven-proof skillet over medium-high heat until shimmering but not smoking.
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6
Sear the lamb racks for 2-3 minutes per side until a deep golden-brown crust forms. Sear the ends as well, but do not cook through.
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7
Remove the lamb from the skillet and place it on a plate. Let it cool for 2 minutes so the mustard will adhere better.
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8
Brush the fat side (the top) of each rack generously with Dijon mustard. Press the herb-breadcrumb mixture firmly onto the mustard until a thick layer is formed.
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9
Place the lamb back into the skillet (or a roasting pan) with the crust side up. Roast in the oven for 15-20 minutes.
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10
Use a meat thermometer to check the internal temperature. Remove at 130°F (54°C) for medium-rare. The temperature will rise about 5 degrees while resting.
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11
Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
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12
While the lamb rests, pour off excess fat from the skillet. Add the minced shallots and cook over medium heat for 1 minute.
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13
Deglaze the pan with the red wine, scraping up the browned bits (fond). Reduce by half, then add the stock and simmer until thickened to a syrup consistency.
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14
Whisk in the cold butter cubes one at a time to create a glossy finish. Strain through a fine-mesh sieve if desired.
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15
Carve the lamb between the bones into individual chops. Serve 3-4 chops per person, drizzled with the red wine reduction.
💡 Chef's Tips
Always use a meat thermometer; even 2 minutes can be the difference between medium-rare and medium. If the herb crust is browning too quickly in the oven, tent it loosely with foil halfway through. Don't skip the resting period, or the delicious juices will run out on the cutting board instead of staying in the meat. For an even greener crust, pulse the herbs and breadcrumbs in a food processor until the crumbs turn bright green.
🍽️ Serving Suggestions
Serve alongside creamy Dauphinoise potatoes to soak up the red wine jus. Pair with honey-glazed heirloom carrots or blanched asparagus for a bright color contrast. A bold Bordeaux or a peppery Syrah complements the gaminess of the lamb beautifully. For a lighter side, a simple arugula salad with lemon vinaigrette cuts through the richness of the meat.