Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
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Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
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Lamb has always held a special place at our family table, and this pepper-crusted rack of lamb with horseradish crème fraîche is one of our absolute favorites. With its perfectly seared, flavorful crust and tender, juicy center, it’s a show-stopping dish that never fails to impress.
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Ingredients
PEPPER CRUSTED RACKS OF LAMB
- 6 pounds rack lamb chops 8 chops each
- ½ cup panko
- 1 tablespoon garlic minced
- 2 tablespoons unsalted butter melted
- 2 tablespoons fresh Rosemary chopped
- 1 teaspoon fresh thyme chopped
- ½ teaspoon lemon zest
- 1¼ teaspoon salt
- 2 tablespoons Dijon mustard
HORSERADISH CREME FRAICHE
- 1 cup Creme Fraiche
- 2 tablespoons prepared horseradish
- 2 tablespoons whole black peppercorns
- ½ teaspoon salt
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Instructions
- Preheat oven to 425°. Stir together the crème fraiche, horseradish and ½ teaspoon salt in a bowl and chill until ready to serve.
- In a mortar and pestle crush the peppercorns. Transfer the crushed pepper to a bowl and stir in the panko, minced garlic, melted butter, rosemary, thyme, lemon zest and remaining 1 ¼ teaspoon salt until well mixed.
- Place the lamb, fat side up, on an aluminum lined cookie sheet. Spread 1 tablespoon of the Dijon mustard over the fat side of each fat side of the lamb racks. Top with the panko mixture, pressing to adhere.
- Bake at 425° for 30 to 35 minutes. Cover loosely with aluminum foil after 20 minutes if necessary to prevent the crust from burning.
- Let it stand for 5 minutes before slicing.
- Cut the rack into single or double chops. Serve alongside the horseradish crème fraiche.
Notes
- I love the combination better, as the mixed peppercorns will have some sweet peppercorns, which will enhance the flavor.
- Crush the panko a bit with the pestle to reduce the large chunks. This will also give it a more refined flavor.
- Cover your rack for at least 5 minutes before serving it. This will allow all the juices to solidify and stay inside of your racks and not lose them.
Nutrition Information
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Calories
104kcal
(5%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
173mg
(7%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
200IU
(4%)
Vitamin C
3.1mg
(3%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 173mg | 7% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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