Ingredients
Lamb rack
NZ frenched rack of lamb, 7–8 bones, ~550 g1
Olive oil20 ml
Sea salt and cracked black pepperto taste
Dijon mustard20 g
Garlic herb crust
Panko breadcrumbs60 g
Garlic, minced3 cloves
Fresh rosemary, finely chopped10 g
Fresh thyme, finely chopped10 g
Flat-leaf parsley, finely chopped15 g
Parmesan, grated20 g
Olive oil30 ml
Red wine jus
Lamb or veal stock200 ml
Red wine (shiraz or cabernet)100 ml
Shallot, sliced30 g
Garlic2 cloves
Fresh rosemary1 sprig
Butter20 g
Method
- 11. Prepare herb crust: combine panko, garlic, herbs and parmesan; bind with olive oil to a sandy texture; season.
- 22. Prepare red wine jus: sweat shallot and garlic; deglaze with red wine; add stock and rosemary; reduce by half; strain; whisk in cold butter to finish; keep warm.
- 33. Season lamb rack; sear fat-side down in a hot oven-proof pan with olive oil for 3–4 min until golden; sear all sides.
- 44. Rest 3 min; brush exposed meat with Dijon mustard; press herb crust firmly on top and sides.
- 55. Roast in oven at 200 °C for 15–18 min until internal temperature reaches 58–62 °C; crust should be golden.
- 66. Rest rack on a wire rack for 5 min; do not cover (steaming softens the crust).
- 77. Carve between bones; fan on warm plate; pour red wine jus around (not over crust); serve immediately.
Quality Check
- Herb crust is intact, golden and adhered — not crumbling off.
- Internal temperature 58–62 °C at the thickest bone; use probe.
- Frenched bones are clean and presentation-ready.
- Red wine jus is glossy and rich — not watery or overly acidic.
- Meat is rested — interior is pink and even from bone to crust.
Ribs Standards
All ribs smoked/cooked to safe internal temperature before service
Served with fries+salad OR veg+mash — confirm with guest
Sauce warm and on the side unless requested
Equipment
Oven-proof sauté pan, deck oven (200 °C), probe thermometer, wire rack, saucepan, fine sieve, warm serving plate
Allergens & Dietary
dairyglutenGF