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Recipes from Bubbie's Kitchen

Herb-Crusted Rack of Lamb

| | | Print

Total time: 75 mins | Serves: 4-6


  • 2 racks of lamb, bones trimmed and frenched
  • 1/3 cup Bubbies Prepared Horseradish (press out all excess brine)
  • 1/2 cup hazelnuts, toasted, skinned and finely chopped
  • 1/4 cup breadcrumbs or panko
  • 3 garlic cloves, minced
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper


    1. Preheat oven to 400 degrees.
    2. Trim each rack of excess fat and season with salt and pepper. Let rest on a baking sheet at room temperature for 30-45 minutes.
    3. Toast hazelnuts in oven for about 8-10 minutes. Let cool, then rub together with a kitchen cloth; this will remove most of the skins. Don’t worry about removing all. Finely chop or pulse in a food processor., To make crust, combine horseradish, hazelnuts, crumbs, garlic, herbs, salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet on medium-high heat. When the oil is hot add one lamb rack, meat side down, and sear well on each side and end. Set aside and sear the second rack.
    4. Brush each rack with olive oil and coat each rack with the crust, patting the mixture a bit so it sticks. Arrange each rack crust side up on a baking sheet or in the same skillet and roast for 20-25 minutes. Insert a thermometer and check for desired doneness (125 degrees for rare). Let racks rest for about 5 minutes before carving.
    5. Cut each lamb rack between the bones and serve.