This delicious, crusted rack of lamb is baked in the oven to perfection… it’s a perfect main dish for Easter brunch or dinner… Today, I’ll walk you through step-by-step how to make it, with a video, too! | sipbitego.com
1rack of lambfrenched (4 bones, a little over a pound)
⅓cuppanko bread crumbs
2tbspunsalted buttersoftened
½tspsea salt
1tspgarlicminced
5sprigs thymefresh
2medium onioncut in slices
½cupwhite winedry
3cupschicken stock
Salt and pepper to taste
1tspparsleyfresh, for serving
Instructions
Preheat oven to 400 degrees F.
In a medium size bowl, make a compound butter paste by mixing together the panko bread crumbs, softened unsalted butter, sea salt, garlic, and thyme. Set aside.
Pat the rack of lamb dry with paper towels. Use a knife to score the fat cap on the top in a criss-cross style (see SipBiteGo recipe video). Press the crust onto the top of the rack of lamb, over the fat.
Prepare a roasting pan or another deep pan by adding the sliced onions to the bottom. Add a wire roasting rack on top. Then set the crusted rack of lamb on top.
Roast crusted rack of lamb in the oven for about 45 minutes, or until done to medium, about 130 degrees F as measured with an instant-read thermometer inserted into the thickest part.
Rest the rack of lamb while making the sauce. Add the pan with the roasted onions to a burner on medium high and add in the wine. Bring to a boil for 1 minute, then add in stock. Stir regularly and bring to and keep at a boil for about 10 minutes, until the liquid reduces in half.
Cut the crusted rack of lamb in half and transfer to a dish for serving. Add any bread crumbs that fall when cutting on the serving plate. Top the rack of lamb with the onion wine sauce and a sprinkle of fresh parsley.