Chef Kendra,Chef Kendra

Kosher Tuscan Lamb Rack

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Chef Kendra’s Tuscan-inspired kosher rack of lamb is seasoned with rosemary, preserved lemon, and garlic, then topped with a pine nut breadcrumb crumble.

Recipe Details

Servings: 4–6

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 70 minutes

Cuisine Type: Italian, Mediterranean

Diet Tags: Kosher, Dairy-Free

Elegant Kosher Lamb Rack

Inspired by her time in Tuscany, Chef Kendra brings you an elegant kosher lamb rack seasoned with rosemary, preserved lemon, and garlic, finished with a pine nut breadcrumb topping for a holiday or dinner party centerpiece.

Ingredients

  • 1 Prairie Street Lamb Whole Rack
  • 2 large cloves garlic
  • 2 stems fresh rosemary
  • 2 tablespoons preserved lemon
  • 1 cup unseasoned bread crumbs
  • ½ cup pine nuts
  • 3 sprigs fresh mint, chiffonade
  • 1 teaspoon fresh lemon zest
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 425°F. Pat lamb rack dry and bring to room temperature.
  2. In a mortar or food processor, grind garlic, rosemary, preserved lemon, salt, and pepper into a paste. Mix in olive oil.
  3. Coat lamb rack with paste and marinate for 30–45 minutes on a sheet pan.
  4. Roast lamb for 15–20 minutes until crust forms and internal temperature reaches 125°F.
  5. In a small frying pan, toast pine nuts in olive oil over medium heat until golden. Add breadcrumbs and toast, stirring constantly.
  6. Transfer breadcrumb mixture to a bowl and stir in mint and lemon zest.
  7. Let lamb rest 30 minutes to reach 135°F (medium rare). Slice and serve topped with breadcrumb-pine nut crumble.

Chef’s Tips

  • Allowing the lamb to rest ensures juiciness and even cooking.
  • Keep an eye on the breadcrumb mixture to avoid burning.
  • Preserved lemon adds a distinctive bright and tangy flavor.

Storage & Reheating

Refrigerate for up to 3 days. Reheat gently in the oven at 300°F until warmed through.

Frequently Asked Questions

Can I use lamb chops instead of a whole rack?

Yes, simply adjust the cooking time down since lamb chops cook much faster than a full rack.

What can I substitute for preserved lemon?

You can use fresh lemon zest mixed with a pinch of salt for a similar flavor.

Is this recipe gluten-free?

Not as written, but you can use gluten-free breadcrumbs to make it gluten-free.

Nutrition Information

Calories: ~460 per serving

Macros: Protein: 38g | Carbs: 14g | Fat: 28g