Recipes, re-invented from cooking shows
Herb-Crusted Lamb
Prep. Time:
Baking Time:
Total Time:
40 minutes
35 minutes
75 minutes
Serves:
4 servings
Herb-Crusted Lamb with Brown Butter Spaetzle and Fig Balsamic Reduction
Inspired by Becca's MasterChef creation, with precise timing to achieve perfect medium-rare doneness. Features herb-crusted lamb with crispy spaetzle, sautéed greens, and a rich fig balsamic reduction.
Ingredients
FOR THE PISTACHIO HERB CRUST:
1/2 cup shelled pistachios, finely chopped
1/4 cup fresh breadcrumbs
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme leaves
2 tablespoons fresh parsley, minced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
FOR THE LAMB:
2 lamb racks (8 ribs each), frenched and trimmed
2 tablespoons Dijon mustard
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
FOR THE BROWN BUTTER SPAETZLE:
2 cups all-purpose flour
4 large eggs
2/3 cup whole milk
1 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons butter
2 tablespoons olive oil
FOR THE BITTER GREENS:
1 large bunch Swiss chard, stems removed, leaves chopped
2 tablespoons olive oil
2 cloves garlic, sliced thin
1/4 teaspoon gochugaru flakes
Salt and pepper to taste
FOR THE FIG BALSAMIC REDUCTION:
1/2 cup balsamic vinegar
1/4 cup dried figs, chopped fine
2 tablespoons hot honey
1 tablespoon butter
Pinch of salt
Instructions
PREPARE THE FIG BALSAMIC REDUCTION:
1. In a small saucepan, combine balsamic vinegar, chopped figs, and honey. Simmer over medium heat for 12-15 minutes until reduced by half and syrupy.
2. Strain if desired for smooth texture, or leave chunky. Whisk in butter and salt. Keep warm.
MAKE THE SPAETZLE:
3. In a bowl, whisk together flour, eggs, milk, salt, and nutmeg until smooth. Let batter rest 10 minutes.
4. Bring a large pot of salted water to boil. Using a spaetzle maker or colander with large holes, press batter through into boiling water in batches.
5. Cook until spaetzle float, about 2-3 minutes. Remove with slotted spoon and drain.
6. In a large skillet, heat butter over medium heat until golden brown and nutty. Add olive oil to prevent burning.
7. Add cooked spaetzle and toss until crispy on edges. Season with salt and pepper. Keep warm.
PREPARE THE HERB CRUST:
8. Preheat oven to 425°F. Mix pistachios, breadcrumbs, herbs, garlic, olive oil, salt, and pepper in a bowl.
COOK THE LAMB:
9. Season lamb racks generously with salt and pepper. Heat olive oil in oven-safe skillet over high heat.
10. Sear lamb fat-side down first, then all sides until golden brown, about 6-8 minutes total.
11. Brush lamb with Dijon mustard, then press herb crust mixture firmly onto meat.
12. Critical timing for medium-rare: Roast in oven for 12-15 minutes until internal temperature reaches 125°F. Rest 10 minutes before slicing.
PREPARE THE GREENS:
13. While lamb rests, heat olive oil in large skillet over medium-high heat. Add garlic and gochugaru flakes, cook 30 seconds.
14. Add Swiss chard and cook until wilted but still vibrant, about 3-4 minutes. Season with salt and pepper.
TO SERVE:
15. Slice lamb between bones into individual chops. Arrange on plates with brown butter spaetzle and sautéed Swiss chard.
16. Drizzle fig balsamic reduction around plate and over lamb.
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