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.
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 of Oregano
1 tablespoon Basil
1 tablespoon Mint
1 tablespoons Rosemary
One Cup of 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.
