Lamb Rack Of Ribs Recipe By Jamie Oliver
Recipe Overview
Overview
This Lamb Rack of Ribs recipe is a true showstopper, combining the rich flavors of lamb with a vibrant pistachio and parsley crust. The preparation begins with a luxurious potato alorno, where the infusion of garlic, bay leaves, and rosemary in milk and cream creates a depth of flavor that complements the lamb beautifully. The use of eight cloves of garlic may sound excessive, but it transforms the dish into something truly special.
The lamb itself is seared to golden perfection before being coated in a generous layer of Dijon mustard, which acts as a binder for the herby crust made from pistachios and bread. This crust not only adds texture but also a delightful flavor that enhances the tender meat. The timing is crucial, as both the lamb and the potatoes finish cooking simultaneously, ensuring a harmonious presentation.
Once plated, the vibrant green crust of the lamb against the creamy, garlicky potatoes is visually stunning. Garnished with fennel tops and served alongside green beans, this dish is not just a meal; it’s an experience. Perfect for impressing guests or celebrating a special occasion, this Lamb Rack of Ribs is a recipe worth mastering.
Recipe Details
Steps & Tips
Pour 600 ml of milk and 400 ml of double cream into a large pan.
Add three or four bay leaves, a couple of sprigs of rosemary, a pinch of pepper, salt, and six anchovy fillets.
Tip: Add anchovy fillets for incredible depth of flavor.
Grate in half a nutmeg.
Add eight cloves of garlic to the pan.
Bring the mixture to a light simmer on medium heat.
Slice a kilo of potatoes.
Slice two bulbs of fennel and two onions.
Tip: Fish out the rosemary and bay leaves after simmering.
Fish out the rosemary and bay leaves from the pan.
Grate in about 50 g of parmesan, then add the potatoes, fennel, and onions to the pan.
Mix all the ingredients together and pack it down.
Add a final layer of potatoes on top.
Cover with tin foil and bake in the oven at 180° C or 350° F for half an hour.
Ask your butcher for a French trimmed rack of lamb.
Trim any excess fat from the rack of lamb if necessary.
Tip: Trim excess fat from the rack of lamb for tenderness.
Put olive oil and butter into a hot pan, season the lamb with salt and pepper, and sear for a few minutes.
In a food processor, add 100 g of pistachios, a bunch of flat leaf parsley, 75 g of bread, two cloves of garlic, and half a nutmeg.
Blend the crust ingredients until combined.
Smear the lamb racks generously with Dijon mustard.
Tip: Generously smear Dijon mustard on the lamb for flavor and crust adhesion.
Pile the herby crumb onto the lamb and press down to form a crust.
Remove the foil from the potatoes, add more parmesan if desired, and return to the oven for 45 minutes.
Put the lamb into the oven for 25 minutes.
Tip: Grate more parmesan on the potatoes before returning them to the oven for extra flavor.
Let the lamb rest for 10 minutes after cooking.
Slice the rack of lamb on a board for serving.
Tip: Let the lamb rest after cooking to allow juices to redistribute.
Serve the potato and fennel dish sizzling.
Tip: Serve the potato and fennel dish sizzling for a better presentation.
Dish up with a side of green beans.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Fish
→ Substitution: Omit Anchovies
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •A French-trimmed rack of lamb is a prime cut that is tender and flavorful.
- •Using a food processor to make the crust ensures a fine texture that adheres well to the lamb.
- •Infusing the milk and cream with garlic and herbs enhances the flavor of the potato dish.
- •Baking the potatoes covered with foil helps them cook evenly and retain moisture.
