Ruth’s Chris Parmesan-Crusted Rack of Lamb

Instructions:

1. Preheat the oven to 400°F (205°C).
2. Season the rack of lamb generously with salt and black pepper on all sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the lamb fat-side down first, then sear all sides until well browned, about 3–4 minutes total.
5. Remove from heat and brush the top of the lamb generously with Dijon mustard.
6. In a bowl, combine Parmesan cheese, panko breadcrumbs, parsley, rosemary, thyme, garlic, and melted butter.
7. Press the Parmesan mixture firmly onto the mustard-coated side of the lamb.
8. Transfer the skillet to the oven and roast for 18–22 minutes for medium-rare, or until the internal temperature reaches about 130°F.
9. Broil for 1–2 minutes if needed to achieve a deeply golden, crisp crust.
10. Remove from the oven and let the lamb rest for 10 minutes before slicing into individual chops.

Variations

• Substitute Gruyère or Pecorino Romano for a different cheese profile.
• Add lemon zest to the crust for a brighter, fresher flavor.
• Use crushed crackers instead of panko for a finer crust.
• Serve with a red wine reduction or garlic butter sauce for extra richness.

Tips

• Always use freshly grated Parmesan for the best flavor and melt.
• Do not skip resting the lamb; it keeps the meat juicy and tender.
• Use a meat thermometer for perfect doneness every time.
• Frenched racks not only look elegant but cook more evenly.