Herb-Crusted Rack of Lamb with Goat Cheese & Roasted Grapes
This herb-crusted rack of lamb is everything you want in a celebratory meal. The combination of rosemary, goat cheese, and crisp panko creates incredible texture and flavor, while roasted grapes add subtle sweetness. Finish with a simple red wine sauce for a main course that tastes straight from a fine dining kitchen.
Servings: 4 servings
Calories: 382kcal
Equipment
Paper towels
Aluminum foil
Ingredients
For the Lamb
- 1 (~2 lb) rack of lamb
- 2 Tbsp neutral oil
- 1 tsp Dijon mustard
For the Red Wine Sauce
- 2 cups red wine
- 2 cups low-sodium chicken stock
- 3 sprigs fresh rosemary
- 3 cloves garlic, peeled and smashed
For the Breadcrumb Mixture
- 1 cup panko breadcrumbs
- 4 oz goat cheese, room temperature
- 1 Tbsp fresh rosemary, chopped, plus more for roasting
- 2 Tbsp garlic, finely chopped
- 1 Tbsp Kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 cups red grapes
- Flaky sea salt
Instructions
- Make the red wine sauce. Combine 2 cups red wine, 2 cups chicken stock, 3 sprigs rosemary and3 cloves smashed garlic in a large saucepan. Bring to a boil over high heat, then continue cooking until liquid has reduced to about ¾-1 cup, about 25 minutes. Strain sauce, then set aside.
- Bring the lamb to room temperature. About 30 minutes before cooking, remove lamb from refrigerator to come to room temperature. Place on a plate and pat dry with a paper towel.
- Season the lamb on all sides. Preheat oven to 425°F (220°C). Set aside 1 tsp Kosher salt and ½ tsp black pepper, then use remaining salt and pepper to season lamb on all sides.
- Sear the lamb. Heat oil in a large cast iron or heavy bottom skillet. When hot, place lamb meat side down and cook until browned on all sides, about 10 minutes. Remove and let cool slightly.
- Make the goat cheese breadcrumb mixture. Place 1 cup panko breadcrumbs, 4oz goat cheese, 1 Tbsp rosemary, 2 Tbsp garlic, remaining Kosher salt and 1 tsp black pepper in a small bowl. Use a spatula or spoon to combine ingredients until well incorporated.
- Cook the rack of lamb. Use a pastry brush or spoon to spread 1 tsp Dijon mustard evenly on meat. Use hands to press goat cheese-panko mixture firmly on top of rack of lamb. Return lamb to cast iron skillet. Surround lamb with 2 cups of red grapes and a few sprigs of fresh rosemary. Cook for 25 minutes, or until lamb has reached an internal temperature of 120-125°F for medium rare (49-51°C).
- Rest, then cut and serve. Cover loosely with aluminum foil, then allow meat to rest 8-10 minutes. Lamb will continue cooking and internal temperature will rise 5-10 degrees more. When ready, cut into single or double chops and serve with a sprinkle of flaky sea salt, roasted grapes, and red wine sauce.
Notes
- Make ahead: The red wine sauce can be prepared 1–2 days in advance — reheat gently before serving. The goat cheese–panko mixture can also be assembled ahead; keep covered in the fridge until ready to use.
- Storage: Store leftover lamb chops in the refrigerator for 2–3 days. Keep the sauce separate and use within 3 days.
- Reheating: Warm lamb in a 300°F (150°C) oven for about 10 minutes, loosely covered with foil to prevent drying. For a crispier crust, broil for 1–2 minutes at the end. Reheat the sauce separately and spoon over just before serving.
Nutrition
Serving: 2lamb chops | Calories: 382kcal | Carbohydrates: 32g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 2016mg | Potassium: 453mg | Fiber: 2g | Sugar: 14g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg
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