Upscale dinners don’t only have to be for special occasions. This recipe will give you a step-by-step to a perfect Cracker Crusted Rack of Lamb that will enlighten your taste buds!
Lamb is one of my favorite meats to eat as well as cook. It is not as popular as beef or chicken, which can increase the price per pound. But if you know where to look, you can find a good-sized rack for around $18-24. One rack can feed about 2 people for dinner and about 4 people as an appetizer. I usually get my rack of lamb from Costco or Aldi.
If you haven’t had lamb before, you are in for a treat! Yes- like most meats, it is sad to find out the reality of a meat source. But it is important to know where your food is from to better honor and appreciate it.
Lamb meat is from a young sheep. The meat doesn’t have much muscle structure or connective tissue resulting in a tender texture and works well in fast high heat applications. Some think the flavor can be gamey. Though with the right seasonings, the flavor will be better described as robust and earthy.
Cracker Crusted Rack of Lamb
The Star Ingredients
Rack of Lamb
When selecting the perfect rack of lamb, don’t focus too much on the poundage. The bone of the rack can fluctuate and make the rack heavier with less actual meat. Look at the meat thickness for a nice round chunk of meat.
Cooking lamb is similar to steak. You are going to want to eat it medium-rare (120-125F). That way it stays juicy and delicious!
Rosemary & Thyme
These two herbs are my go-tos from most meat and pasta dishes and are the perfect seasoning for lamb chops. Especially when used fresh, they provide such a strong aromatic and flavorful taste.
Garlic
Use fresh garlic for this application. It will be sliced into chunks to be stuck directly into the meat. This will infuse the meat with flavor while it cooks. Roasted garlic paste would be a great option here as well.
Dijon Mustard
This is my favorite part of the dish. The tangy mustard is amazing with the saltiness of the crackers. My preferred brands are Maille and Grey Poupon, but you can use whatever store-bought one you can find. You can even use whole grain mustard for an extra punch.
Crackers
Inspired by one of my favorite restaurants, La Petite Auberge, this crusted rack of lamb recipe will be crusted by none other than Ritz Cracker! They add a buttery and salty flavor, much more flavorful than generic panko or tiny breadcrumbs.
Serving
When serving the lamb, let it rest for about 5-10 minutes for the juice to recirculate before slicing. You can then cut the portions according to your needs. If serving as an appetizer, slice the lamb down the middle of the rib bones to separate each chop. If serving as a main course, slice down the middle of every other rib bone. This will create a 2-chop portion to be served 2 portions per person.
Leftovers
I would not recommend saving cooked lamb chops for the next day or eating them as leftovers. It is best freshly cooked and medium-rare. Reheating can cause the meat to be overcooked and tough. Although lamb cuts like leg of lamb leftovers can be used to make other recipes like lamb ragu or stuffed ravioli.
Tips and Tricks
When tucking the herbs and garlic into the meat, don’t cut too deep!
Bring the meat to room temperature. This allows the meat to be cooked evenly throughout.
Don’t drizzle too much olive oil on the pan before cooking. The lamb has a layer of fat that will provide enough lubricant.
Cracker Crusted Rack of Lamb
Equipment
- Cast Iron Pan
Ingredients
- 1 rack of lamb
- kosher salt
- black pepper, freshly cracked
- 3-4 rosemary sprigs, whole
- 2-3 thyme sprigs, whole
- 2-3 cloves of garlic, minced
- ¼ cup Dijon mustard
- 1 sleeve of Ritz crackers, crushed
Instructions
- Place the oven rack in the center of the oven and preheat the oven to 425°F.
- Bring the rack of lamb to room temperature, and remove it from the fridge about 1-2 hours before cooking.
- Make a pocket cut along the back of the bone between the meat, leaving the sides uncut (see photo). Make deep enough to tuck the rosemary, thyme, and garlic into the pocket. Turn over and season with salt and pepper.
- Heat a large cast-iron pan on high heat with a drizzle of olive oil. Sear the lamb, meat/fat side down, for about 3-5 minutes to create a golden-brown crust. Sear both sides for about 1-2 minutes.
- Remove the lamb from the heat. Smear the mustard on the 3 seared sides and roll on the crushed crackers to cover all the mustard.
- Transfer the lamb back to the pan and carefully place the lamb in the oven. Roast until medium-rare (120-125°F), 20-30 minutes.
- Let the meat rest for about 5-10 minutes before carving. Serve hot and cut immediately before serving onto a warm dish, chops will cool quickly. Slice down the middle of every other rib bone to create a 2-chop portion.
Notes
- When tucking the herbs and garlic into the meat, don’t cut too deep!
- Bring the meat to room temperature. This allows the meat to be cooked evenly throughout.
- Don’t drizzle too much olive oil in the pan before cooking. The lamb has a layer of fat that will provide enough lubricant.