The Perfect Rack of Lamb | Chef Jean Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to prepare a rack of lamb crusted with fresh breadcrumbs and Dijon mustard, served with bacon-and-red-onion-sautéed Brussels sprouts and a reduced red wine sauce.

From the video

Answers: How do you cook a rack of lamb with a breadcrumb crust and red wine reduction?

• Rack of lamb prep and cleaning
• Making red wine reduction sauce
• Cooking Brussels sprouts with bacon and red onion
• Applying Dijon mustard and breadcrumb crust
• Roasting rack of lamb

Ingredients

• 2 1/2 lb rack of lamb
• Brussels sprouts
• bacon
• red onion
• balsamic vinegar
• salt
• pepper
• clarified butter
• shallots
• red wine
• tarragon
• beef stock
• cornstarch
• Dijon mustard
• fresh breadcrumbs

What it concludes

• Searing meat before roasting is for creating the Maillard reaction for flavor rather than sealing in juices.
• Clarified butter should be used instead of regular butter when searing at high heat to prevent burning.
• Fresh breadcrumbs made from fresh bread yield better texture than dry breadcrumbs.
• Tapioca powder, cornstarch, arrowroot, or arrow root thickeners can be whisked in at the end to adjust sauce consistency if the wine reduction remains too thin.