Herb-Crusted Rack of Lamb with Rutherford Reserve Cabernet Sauvignon

Turn Up the Holiday Elegance with This Pairing

Herb Crusted Rack of Lamb paired with our Rutherford Reserve Cabernet Sauvignon is a celebration of winter’s rich, comforting flavors. The tender, flavorful lamb wrapped in a golden herb and parmesan crust is a perfect match for the Rutherford Reserve’s luscious dark berry notes, earthy depth, and a delicate spice finish. Together, they create a pairing that’s both festive and inviting, ideal for holiday gatherings or intimate winter evenings by the fire.

Make this the centerpiece of your seasonal table and enjoy those cherished times when #BVwasthere, bringing warmth and elegance to every moment.

Ingredients:

• 1 rack of lamb - frenched (1 ¼ - 1 ½ lbs. )
• ¾ cup mixed herbs (rosemary, parsley, thyme, sage) ¾ cup panko bread crumbs
• ⅓ cup parmesan cheese 
• 2 Tbs dijon mustard
• Salt and freshly ground pepper

Instructions:

1. Preheat oven to 400 degrees. Salt and pepper lamb. Place on sheet pan and let sit ½-1 hour. In a bowl - combine panko, herbs, parmesan, salt and pepper.
2. In a large cast iron skillet or fry pan heat over medium high heat - when hot, add oil until just smoking and sear the rack 2-3 minutes on side and bottom. Set aside on sheet pan to cool. When cool - brush meaty side of rack with mustard. Firmly press bread crumb mixture onto the mustard. Place meat on a cooling rack (this helps it to cook more evenly) on the sheet pan and place in the middle of the oven to cook until the crust is nicely browned, and a thermometer inserted into meat registers 125-130 degrees for medium rare or to your desired doneness. About 15-20 minutes.
3. Transfer lamb to a cutting board and let rest 10-12 minutes. Carve the rack into single or double chops and serve immediately with BV Rutherford Reserve Cabernet Sauvignon.