"Perfect Pairings: Recipes From Our Chef Friends"

Anton & Michel's Roast Rack of Lamb
courtesy Tony Salameh, Anton & Michel, Carmel-By-The-Sea


- 2 Australian lamb racks with 6 ribs each
- 2 tbsp olive oil
- 2 cups of brown veal stock
- salt & ground pepper

- 1 cup of finely chopped parsley
- 6 finely chopped garlic cloves
- 2 tbsp of Dijon mustard
- 1.5 cups of fresh bread crumbs
- 3 tbsp of butter (softened)
- salt & ground pepper


Mix bread crumbs, parsley, garlic, butter, and salt & pepper to taste.

Trim all but half an inch of the fat from the lamb.

Cut fat strip from under chine bone. Remove chine bone.
Trim and scrape off all meat between the ribs.

Season with salt & pepper.

Heat oil in pan, add racks and cook until lightly browned on all sides.

Remove lamb and let cool slightly.

Spread upper side of lamb evenly with mustard.

Cover mustard with parsley, garlic and bread crumbs mixture.

Place lamb in pan and roast in a 425F oven for approximately 15 minutes.

Remove lamb from pan and keep warm.

Remove all excess fat from pan and deglaze with veal stock over stove top.

Reduce until concentrated and strain into saucepan and keep warm.

Carve lamb between the ribs and place on warm dinner plates.
Serve sauce over the lamb. Garnish with fresh seasonal vegetables. Serves 4.

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