Rack Of Lamb

  • Lamb Rack 1000.0 g
  • Extra Virgin Olive Oil 60.0 ml
  • Sea Salt Flakes 6.0 g
  • White Pepper Powder 3.0 g
  • Unsalted Butter 100.0 g
  • Garlic Clove, skin on, bruised 2.0 pc
  • Rosemary sprigs 2.0 pc

Herb Crust

  • Panko Bread Crumbs 150.0 g
  • Fresh Parsley 50.0 g
  • Fresh Tarragon 20.0 g
  • Salt 2.0 g
  • Dijon Mustard 50.0 g

Preparing the Tarragon Mustard Lamb Jus


  • Haricot Vert, sliced, blanched 200.0 g
  • Fennel, shaved 100.0 g
  • Black Olives 60.0 g
  • Basil Leaves 2.0 g

Roasted Potato


  1. Rack Of Lamb

    • Preheat the oven to 180°C
    • Heat 45 ml extra virgin olive oil in a large, heavy-duty skillet and sear the lamb, turning occasionally till the exterior is browned. Season with salt and pepper.
    • Add butter, garlic, rosemary and baste onto lamb.
    • Set aside.
  2. Herb Crust

    • Preheat the oven to 180°C
      • Pulse the breadcrumbs, parsley, tarragon, and a pinch of salt in a food processor until the mixture just turns green. Make sure not to over process. Set aside after finishing. 
      • Brush a layer of mustard onto the lamb and evenly coat it with herb crumbs.
      • Bake at 180°C for about 6 to 8 minutes, or until breadcrumbs are crrusty and the lamb rack reaches desired doneness.
        (rare - 50°C, medium rare - 52°C, medium - 57°C, medium well 63°C, well-done 68°C).
      • Let it sit for 5 to 8 minutes and slice into preferred thickness.

    • Preparing the Tarragon Mustard Lamb Jus

      • Reduce white wine to the skillet used to sear the lamb to deglaze it. Bring the mixture to a boil over high heat, scraping any brown bits from bottom of skillet.
      • In a mixing bowl, mix Knorr Demi Glace Sauce and water together and pour the it into the pot. Bring to boil and let it simmer for 5 mins.
      • Fold in the mustard and chopped tarragon. Ready to serve
    • Vegetables

      • Heat 15 ml extra virgin olive oil in skillet and cook green beans and fennel, covered, over medium heat, until tender.
      • Stir in olives, basil, salt and pepper to taste. Keep warm.  
    • Roasted Potato

      • Bring milk, cream, garlic head, thyme and rosemary to a boil in a medium saucepan. Let it sit for 1 hour covered.
      • Cover potatoes with salted water in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until just tender but firm for about 5 minutes.
      • Let cool in water for about 15 minutes.
      • Strain cream mixture through strainer lined with cheesecloth and season the mixture with salt and pepper.
      • Drain potatoes, then arrange in single layer on a sheet pan. Drizzle with strained cream mixture.
      • Heat potatoes and cream mixture in an oven at 180°C for 15 minutes, then broil until golden.