Rack of Lamb with Herb Crust

Method

1. 1Bring to room temperature and season. Remove the lamb racks from the refrigerator 45 to 60 minutes before cooking. This is essential — cold lamb placed in a hot oven cooks unevenly, producing a thick gray ring of overcooked meat around a raw center. Pat completely dry with paper towels. Season generously on all sides with fine salt and black pepper.
2. 2Make the herb crust. Combine the panko, parsley, rosemary, thyme, garlic, Parmesan, olive oil, and lemon zest in a bowl. Mix until the breadcrumbs are evenly coated and the mixture just holds together when pressed. Taste for seasoning. Set aside.
3. 3Sear hard on all sides. Heat the neutral oil in a large oven-safe skillet over the highest heat until smoking. Place the racks fat-side-down and sear without moving for 2 minutes until deeply golden. Add the butter, turn the racks, and sear the meat side for 1 to 2 minutes, basting constantly with the foaming butter. Sear the ends briefly. Remove from heat and leave in the pan.
4. 4Apply the crust and roast. Preheat the oven to 200°C (400°F). Brush the Dijon mustard generously over the meaty top of each seared rack — the mustard acts as the glue for the herb crust. Press the herb-breadcrumb mixture firmly onto the mustard-coated surfaces, patting firmly so it adheres. Place the pan in the oven (or transfer to a baking sheet, bone-side-down). Roast for 15 to 20 minutes until the crust is golden and crisp and the internal temperature at the thickest part of the loin reaches 52–54°C (125–130°F) for medium-rare.
5. 5Rest and carve. Remove from the oven and transfer to a warm board. Tent loosely with foil — not tightly, as steam will soften the crust. Rest for 10 minutes. The internal temperature will rise to 57–60°C. To serve, stand the rack upright and slice down between each rib bone with a sharp knife, producing individual chops. Fan 3 to 4 chops per person on warm plates, crust facing up. The cross-section shows the uniform pink of perfect medium-rare lamb.