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Herb-crusted Rack of Lamb

Recipe Date:
April 4, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1 Garlic clove, large
  • 1/2 cup Basil, fresh, chopped
  • 1/3 cup Pecorino Romano or Parmigiano Cheese
  • 1/3 cup Plain dry breadcumbs
  • 1/2 tbsp Herbes of Provence (recipe calls for 2 tbsp but it is overwhelming)
  • 1 1/2 tbsps Dijon mustard
  • 2 1/2 tbsps Olive oil
  • 1 1/2 lbs Rack of lamb, trimmed

Pairing Notes: Grilled lamb plays to the savory, meaty elements of the Bucher Pinot.

Chef's Tip: Leave the rack of lamb out at room temperature for 45 minutes to let the flavors of the breadcrumb mixture penetrate.  We alternate between roasting and grilling, both ways work well but you should trim the excess fat off with either method. If roasting, throw the broiler on at the end for 2 minutes to crisp up the outside.

Recipe link 

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