1STEP 1 | Finely chop fresh thyme, rosemary, and a little mint.
Pan-Fried Herb Crusted Lamb Rack
Crispy on the outside, tender and juicy inside with aromatic herbs and soy umami!
This herb-crusted pan-fried lamb rack blends fresh thyme, rosemary, and mint with seasoned soy sauce. Coated in corn oil to tenderize the fibers and seared on the fat cap first to render gamey fats, each cutlet is cooked to juicy medium perfection.
Time23min
SuitableMeat lovers
MethodPan-fry
OccasionHome dinner
SeasonAll seasons
When Grandpa Meets Maria - Feasts Of Life
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Slice the French-trimmed lamb rack between the bones into individual cutlets.
3STEP 3 | Add chopped herbs to a bowl and mix in corn oil to help tenderize the meat fibers.
4STEP 4 | Place lamb cutlets into the bowl, season with ground pepper and salt, and massage well.
5STEP 5 | Pour in seasoned soy sauce to enhance savory umami, toss evenly and marinate briefly.
6STEP 6 | Heat a frying pan with a little oil, stand the cutlets fat-side down first to render the fat and aroma.
7STEP 7 | Lay the cutlets flat, sear over high heat until golden brown on one side, flip, and cook to medium or medium-well.
8STEP 8 | Remove from heat, plate, rest briefly to retain juices, and serve with mint sauce if desired.
Tips and Pitfalls
Oil Tenderizing
Coat lamb in corn oil before seasoning to relax the meat fibers for a tender texture.
Render Fat First
Sear the fat cap edge first vertically to render out excessive lamb gaminess.
Soy Sauce Umami
Adding a splash of seasoned soy sauce enhances the natural sweetness and color of the lamb.
Medium Doneness
Cook to medium or medium-rare for the juiciest, most tender pink meat; avoid well-done.
Overview
This herb-crusted pan-fried lamb rack blends fresh thyme, rosemary, and mint with seasoned soy sauce. Coated in corn oil to tenderize the fibers and seared on the fat cap first to render gamey fats, each cutlet is cooked to juicy medium perfection.
