Herb Crusted Lamb Rack with Cassis Reduction

  • prep time1 min
  • total time 15 min
  • serves 4
Christine Cushing
Christine Cushing

Delicious rack of lamb smothered in dijon and fresh herbs then drizzled in a smooth cassis sauce.

9 Ratings
Directions for: Herb Crusted Lamb Rack with Cassis Reduction



6 eggs

2 Tbsp Dijon mustard (30 ml)

2 Tbsp chopped garlic (30 ml)

4 Tbsp fresh herbs (thyme, rosemary, tarragon and chives) chopped (60 ml)

1 cup fresh bread crumbs, lightly packed (250 ml)

1 ¼ lb(s) lamb racks (600 g)

Cassis Sauce

1 cup demi glace (250 ml)

¾ cup cassis (180 ml)

2 sprig of fresh thyme

coarse salt and freshly cracked black pepper, to taste



1. Preheat oven to 400 degrees F.

2. Lightly mix eggs, Dijon, garlic, herbs and bread crumbs together. Pat the crust mixture 1/4 inch thick over the lamb rack, meaty part. Make sure it adheres. Place on an oven-proof tray and bake for 13 to 15 minutes or until internal temperature reads 150 degrees for medium.

Cassis Sauce

1. In a small saucepot melt demi glaze and let reduce slightly. Add the cassis and thyme and reduce to ½ cup. Strain sauce and keep warm or reheat before serving.

See more: Lamb, Main, Dinner, Bake, Berries, Rice/Grain



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