Café de Paris Butter Crusted Rack of Lamb

Don’t be intimidated by roasting a rack of lamb! It’s actually pretty simple and a great technique to whip out when hosting. The trickiest part is getting the lamb to your preferred temperature: the key is to pull it about 5 degrees before your desired temperature. As it rests, it will continue to cook.

Café de Paris Butter Crusted Rack of Lamb
makes 1 rack — feeds 3-4 people if serving 2 ribs per person

shopping list —

• one full rack of lamb (typically a full rack is 7-8 bones)

• dijon mustard

• ½ egg

• panko 

• café de paris butter

equipment —

• saute pan or skillet

• pastry brush

• two mixing bowls

• sheet tray with parchment paper

• wire rack

steps —

1. Temper the café de paris butter and pull out the rack of lamb at least 30 minutes before cooking.

2. Mix together the breadcrumbs and the café de paris butter in a mixing bowl — about 4-5 tbsp butter to 1 1/2 cups panko. The panko needs to stick together; if you press it between your palms, it should roughly hold its shape.

3. Clean the rack, french the bones if desired, and lightly score the fat cap. Season with salt and black pepper. (You can also cut the rack in half so it’s easier to sear.)

4. Preheat the oven to 425ºF.

5. Sear the lamb in a preheated sauté pan with neutral oil, starting with the fat cap side down. Once golden brown, sear the other sides. 

6. Remove from the heat. Mix the dijon mustard with a little egg (this will help “glue” the breadcrumbs to the lamb). Brush the dijon onto the seared fat cap, and then press and pack the breadcrumbs firmly onto the dijon in an even layer.

7. Roast the lamb on a sheet tray with a rack for 12-15 minutes or 5 degrees under your desired temperature — as the lamb rests it will still continue to cook. Allow to rest at least 5 minutes before slicing.

Rare: 120º — 125ºF (Pull at 115ºF)

Medium Rare: 130ºF — 134ºF (Pull at 125ºF)

Medium: 135º — 145ºF (Pull at 130ºF)

Medium Well: 150º — 155ºF (Pull at 145ºF)

Well Done: 160º+ (Pull at 155ºF)