Directions

Prepare the Lamb

1. Pat the racks dry with a paper towel. Trim excess surface fat if needed, leaving a thin layer for flavour. Lightly score the fat cap diagonally using a sharp knife.

2. Season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
3. Let it sit at room temperature for 20 to 30 minutes while you prepare the crust.

Sear the Lamb

1. Heat a 12.5-inch (oven-proof) skillet over medium-high heat for 2 to 3 minutes. Add avocado oil. The same skillet will be used later to roast the lamb.

2. Sear the lamb fat-side down until deeply browned, about 2 to 3 minutes.
3. Sear remaining sides for colour, 60 to 90 seconds per side, including the bone side briefly.
4. Transfer the lamb to a rack to rest 3 to 5 minutes so surface heat settles.

Make the Herb Crust

1. In a bowl, combine parsley, rosemary, thyme, garlic, lemon zest, and crushed fennel seed.

2. Stir in Dijon, whole grain mustard, olive oil, breadcrumbs, and a pinch of salt.
3. The mixture should resemble a thick paste. If dry, add olive oil 1 teaspoon at a time. If loose, add breadcrumbs 1 tablespoon at a time.

Crust and Roast

1. Preheat the oven to 400°F (200°C) while the lamb rests and before applying the crust.

2. TIP: Letting the lamb rest 3-5 minutes after searing allows the surface steam to dissipate. Crust applied to screaming-hot meat slides off. Warm meat holds it.
3. Spread the herb crust evenly and thinly over the meaty top of each rack, pressing gently so it sticks.
4. Carefully return the racks to the skillet, bone-side up, leaning toward each other, with the bones interlocking slightly at the top, forming a tented, crown-style shape. Transfer to the oven.
5. Roast until the lamb reaches your personal preference of doneness. Use a meat thermometer to measure the internal temperature, place it in the thickest part and avoid the bone.

Medium-rare:

1. Pull at 126 to 130°F (52 to 54°C)

Medium:

1. Pull at 135°F (57°C)

2. Start checking at 12 minutes. Most racks take 12 to 18 minutes, depending on size.

3. Transfer lamb to a rack or tray and rest for 10 minutes.

Green Peppercorn Cream Sauce

1. Pour off excess fat from the skillet, leaving about 1 tablespoon along with the browned bits.

2. Set skillet over medium heat. Add butter and shallot. Cook 2 to 3 minutes until soft but not browned.
3. Add green peppercorns and cook 30 seconds.
4. Add chicken stock, scraping up fond. Reduce by about half, 3 to 5 minutes.
5. Add cream and black pepper. Simmer gently, stirring often, until it coats a spoon, 6 to 10 minutes.
6. Remove from heat and whisk in white miso, starting with ½ tsp. Adjust to taste.
7. Stir in Parmigiano Reggiano until smooth. Season with salt if needed.
8. Loosen with a splash of stock if the sauce thickens too much.

Slicing and Serving

1. Warm serving plates so the lamb stays hot at the table.

2. Spoon a little of the green peppercorn sauce onto the plates first. This helps keep the crust from getting soggy.
3. Slice each rack into double chops for a generous, shared-style presentation, or single chops if you prefer smaller portions. Use a sharp knife and cut cleanly between the bones.
4. Arrange the lamb with the crust facing up or on the side so it stays crisp.
5. Pass extra sauce at the table for everyone to add their own.
6. Finish with a few green peppercorns, freshly cracked black pepper, a light drizzle of olive oil, and a few thyme leaves if you like.