Herb-Crusted Rack of Lamb Recipe

Ingredients:

• 1 rack of lamb (8 ribs), frenched
• 2 tbsp Dijon mustard
• 2 tbsp Creole Baé seasoning
• 1/4 cup fresh herbs (mix of rosemary, thyme, and parsley), finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 shallot, finely diced1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• Lemon zest from 1 lemon

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the lamb dry with paper towels. Score the fat cap in a diamond pattern, being careful not to cut into the meat.
3. In a small bowl, mix Dijon mustard with 1 tbsp of Creole Baé seasoning. Rub this mixture all over the lamb.
4. In another bowl, combine chopped herbs, panko breadcrumbs, 1 tbsp olive oil, remaining Creole Baé seasoning, and lemon zest.
5. Press the herb mixture onto the fat side of the lamb, creating an even crust.
6. Heat 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Sear the lamb, herb-side up, for 2-3 minutes until golden brown on the bottom.
7. Transfer the skillet to the preheated oven. Roast for 20-25 minutes for medium-rare (internal temperature of 135°F).
8. Remove lamb from oven and transfer to a cutting board. Tent with foil and let rest for 10 minutes.
9. While the lamb is resting, make a quick pan sauce. Place the skillet over medium heat, add shallots and garlic, sauté until fragrant.
10. Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth and simmer until reduced by half.
11. Remove from heat and swirl in butter. Season with salt and pepper to taste.
12. Slice the lamb into individual chops and serve with the pan sauce.

Garnishing Tips:

• Arrange lamb chops on a bed of microgreens or frisée lettuce for an elegant presentation.
• Garnish with fresh herb sprigs and edible flowers like nasturtiums or pansies for a pop of color.
• A light dusting of finishing salt, such as Maldon or fleur de sel, just before serving enhances both flavor and visual appeal.

Occasion:

This dish is perfect for special celebrations such as anniversaries, holiday dinners, or sophisticated dinner parties. It's also an excellent choice for a romantic date night at home when you want to impress with your culinary skills.

Wine Pairing Suggestions:

• A bold, full-bodied red wine complements the rich flavors of the lamb beautifully. Consider options like:
  1. Bordeaux Blend: A classic pairing that stands up to the lamb's robust flavor.
  2. Syrah/Shiraz: Especially from Rhône or Australia, offers peppery notes that enhance the herb crust.
  3. Argentinian Malbec: Provides rich fruit flavors that balance the lamb's savory profile.
  4. Barolo: An Italian wine with enough structure to match the lamb's intensity.

For white wine enthusiasts, a full-bodied white Rhône blend can be an unexpected but delightful pairing.

Note on Ingredients:

• Lamb: For best results, choose a high-quality, grass-fed lamb. The rack should have a good layer of fat for flavor and moisture.
• Herbs: Fresh herbs are crucial for this recipe. If possible, use herbs from your own garden or source them from a local farmer's market for the freshest flavor.
• Creole Baé seasoning: This unique blend adds depth and a subtle heat to the dish, elevating it beyond a traditional herb-crusted lamb.