Chef James "J.P." Patterson Tahini & Herb Crusted Rack of Lamb

  • Prep time 0Min
  • Cook time 0Min
  • Technique Roast, Sear
  • Meat Lamb
  • Cut Rack
  • Serves 2

At Sedgefield Country Club, Australian lamb racks get the tableside service treatment.


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 of Oregano

1 tablespoon Basil

1 tablespoon Mint

1 tablespoons Rosemary

One Cup of Tahini


  1. Preheat oven to 400°F

  2. Finely Chop your Parsley, Oregano, Basil, Mint, Rosemary (Set Aside)

  3. Season Rack of Lamb with a good layer of Tahini, followed by a generous dose of Coarse Kosher Salt and Cracked Black Pepper.

  4. Heat a Cast Iron Skillet over Medium High Heat.

  5. 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.

  6. Remove Browned Lamb, and place onto a baking sheet.

  7. Remove Garlic and add to food processor along with Lemon Juice and 4oz. Softened Butter.

  8. Brush the top and sides of the Lamb with Lemon-Garlic Butter.

  9. Coat the top and sides of the Lamb with the Chopped Herb mixture and roast in oven for 10-12 minutes.

  10. Allow to rest before slicing.