Not as difficult as it may seem, this delicious rack of lamb is impressive, dinner party food. With a golden cheese crust revealing a tender, flavorful meat, your guests will be impressed by this elegant feast. Jerusalem artichokes and young potatoes are just roasted with a sprinkle of coarse salt, fresh thyme, and olive oil.
Table of Contents
Ingredient list for the crusted lamb rack
Serves 4:
- 1 lamb rack
- 1 egg yolk
- 3 1/2 (100g) cheddar
- Fresh thyme
- 1 1/3 lb (600g) small potatoes
- 1 lb (400g) Jerusalem artichokes
- Olive oil
- Coarse salt
- Arugula
- Balsamic Vinegar
Directions
1. Preheat your oven to 410°F (210°C).
2. Wash potatoes and Jerusalem artichokes, pat dry. Arrange in a baking dish covered with a thin layer of coarse salt. Arrange sprigs of fresh thyme, sprinkle with olive oil, and bake for about 30 minutes, depending on the size of the potatoes.
3. Place the lamb rack in another baking dish. In a bowl, mix the grated cheddar and egg yolk, add 1 tablespoon thyme leaves, and a little freshly ground pepper. Do not add salt because cheddar is already a bit salty.
4. Spread the cheddar mixture over the lamb rack.
5. Roast for 20 to 25 minutes, depending on the size of the piece of meat. Cover the dish with an aluminum foil and let it rest for 4/5 minutes before carving.
6. Serve with arugula salad seasoned with balsamic vinaigrette and olive oil, and the roasted potatoes and Jerusalem artichokes.
Tip: Don’t cut individual cutlets; serve them as portions of the rack. This way, you’ll ensure the dish will make it to the table without the crust sliding off.
(Image by Anne Des Plancke)
Crusted Lamb Rack
by eatwell101
Yield: 4 servings
Prep Time: 20 min
Cook Time: 30 min
Best Crusted Lamb Rack with Roasted Thyme Potatoes.
Ingredients
- 1 lamb rack
- 1 egg yolk
- 3 1/2 (100g) cheddar
- Fresh thyme
- 1 1/3 lb (600g) small potatoes
- 1 lb (400g) Jerusalem artichokes
- Olive oil
- Coarse salt
- Arugula
- Balsamic Vinegar
Instructions
- Preheat your oven to 410°F (210°C).
- Wash potatoes and Jerusalem artichokes, pat dry. Arrange in a baking dish covered with a thin layer of coarse salt. Arrange sprigs of fresh thyme, sprinkle with olive oil, and bake for about 30 minutes, depending on the size of the potatoes.
- Place the lamb rack in another baking dish. In a bowl, mix the grated cheddar and egg yolk, add 1 tablespoon thyme leaves, and a little freshly ground pepper. Do not add salt because cheddar is already a bit salty.
- Spread the cheddar mixture over the lamb rack.
- Roast for 20 to 25 minutes, depending on the size of the piece of meat. Cover the dish with an aluminum foil and let it rest for 4/5 minutes before carving.
- Serve with arugula salad seasoned with balsamic vinaigrette and olive oil, and the roasted potatoes and Jerusalem artichokes.
Recipe Notes
- Don't cut individual cutlets; serve them as portions of the rack. This way, you'll ensure the dish will make it to the table without the crust sliding off.
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