Chef James "J.P." Patterson Tahini & Herb Crusted Rack of Lamb
- Prep time 15Min
- Cook time 20Min
- Technique Roast, Sear
- Meat Lamb
- Cut Rack
- Serves 2
A succulent rack of Australian lamb, seared and roasted to perfection, then topped with a fragrant herb mixture and brushed with a rich lemon-garlic butter for a showstopping tableside service dish.
Ingredients
- Rack of lamb
- Frenched Coarse kosher salt, to taste
- Cracked black pepper, to taste
- 4 tablespoons extra virgin olive oil
- 8 cloves garlic
- Juice of 2 large lemons, to taste
- ½ cup fresh flat-leaf parsley
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon mint
- 1 tablespoon rosemary
- 1 cup tahini
Method
- Preheat oven to 400°F
- Finely Chop your Parsley, Oregano, Basil, Mint, Rosemary (Set Aside)
- Season Rack of Lamb with a good layer of Tahini, followed by a generous dose of Coarse Kosher Salt and Cracked Black Pepper.
- Heat a Cast Iron Skillet over Medium High Heat.
- Into the Hot Cast Iron Pan, add in 4 tablespoons of the Extra Virgin Olive Oil, along with the Lamb and Garlic. Sear all sides of the Lamb until browned, about 3-4 minutes.
- Remove Browned Lamb, and place onto a baking sheet.
- Remove Garlic and add to food processor along with Lemon Juice and 4oz. Softened Butter.
- Brush the top and sides of the Lamb with Lemon-Garlic Butter.
- Coat the top and sides of the Lamb with the Chopped Herb mixture and roast in oven for 10-12 minutes.
- Allow to rest before slicing.
