The Brilliant Herb Crusted Rack of Lamb

August 17, 2014

Good lamb rack is one of those things that we don't necessarily eat regularly, but when we do, it's always nice to do it really well. Here, Chef Ramsay shows us how to do exactly that. The finished product, as with most of his recipes, looks delicious.

To start, you'll need a good rack of lamb. We have you covered on that with Ontario frenched lamb rack ready to use for this.

Ramsay scores his lamb rack, generously seasons it, and emphasizes the necessity for searing and colour, before popping it in the oven. He moves on to prep the herb crust, which is a relatively simple process, but the end product prior to the application on the meat looks beautifully like a fine parmesan cheese.

He pulls the meat out of the oven and lets it rest briefly before covering it in the crust blitz. The presentation is undeniable here as he puts it back into the oven and finishes the last stage of cooking. The plating is great end to this how to, as the finished product looks gorgeous.

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