Rack of Lamb with Mustard and Green Olive Crust

from Town|Country

Serves 4

For the Crust:

  • 6 tablespoons chopped pitted green olives

    ¾ cup (1% sticks) unsalted butter, at room temperature

    2 small cloves garlic, diced

    ¼ cup chopped thyme leaves

    ¾ cup chopped flat-leaf parsley leaves

    ¾ teaspoon freshly ground toasted cumin

    ¾ teaspoon freshly ground toasted coriander seeds

    1 teaspoon Madras curry powder

    ¼ teaspoon freshly ground white pepper

    ¾ teaspoon ground mustard seeds

    1½ cups coarse bread crumbs

For the lamb:

  • 2 racks (7 to 8 bones each) New Zealand lamb, Frenched and trimmed of all fat

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black pepper

    4 tablespoons unsalted butter, very cold

PROCEDURE:

 To make the crust:

  1. Place the olives, softened butter, garlic, thyme, parsley, cumin, coriander, curry powder, white pepper, and mustard in the bowl of a food processor.

  2. Pulse until the ingredients are well combined and the butter turns green.

  3. Add the bread crumbs and pulse until the mixture is thick and pasty. Spoon the crust out onto a sheet of parchment paper; using a spatula, spread it evenly and relatively thin.

  4. Cover with another piece of parchment paper and roll it flat with a rolling pin to an even thickness of about ¼ inch, about 9 inches square. Chill completely in the refrigerator for at least 30 minutes.

To make the lamb: 

  1. Preheat the oven to 375°F.

  2. Allow the lamb to come to room temperature. Season the lamb with the salt and pepper. Lay the racks bone side down (meaty side up) in a roasting pan.

  3. Cut the rolled-out crust mixture into two pieces. Fit the crust over the exposed meaty parts of the racks and press into the meat.

  4. Roast the lamb for 30 to 40 minutes for medium-rare; a meat thermometer inserted into the thick part of a rack should read 125°F.

  5. Allow the racks to rest for 10 minutes in a warm place. Meanwhile, preheat the broiler.

  6. Dot the crust of each rack of lamb with thin slices of the cold butter.

  7. Place the racks under the broiler, about 6 inches from the heating element, until the butter is melted and the crust is brown, 3 to 5 minutes. Slice the racks apart into lamb-chop portions and serve immediately.

gz tip:

The keys are to (1) bring it to room temperature before putting it in the oven; (2) not overcook it (if it's underdone, you can always put it back in the oven): and (3) let it rest before serving. To determine whether it's cooked to your preference, you can use a meat thermometer (about 125°F. is medium-rare), but I strongly recommend you trust your powers of observation at least as much as the scientific instrument.

It's always best to grind your spices (in a clean electric coffee grinder or by hand with a mortar and pestle) and toast them at home for each dish. For the convenience of using store-bought preground spices, you will sacrifice some flavor. Likewise, it's best to make your own bread crumbs, using day-old, hardened (or lightly toasted) country-style white bread, crushed or coarsely ground in a food processor.