Chef Jayne in Qorkz Kitchen - Rack of Lamb & Horseradish Tarragon Sauce

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Rack of Lamb

Recipe by Chef Jayne Reichert

Serves 4

  • 1 6 to 8 rib rack of lamb
  • Coriander seeds
  • Fennel seeds
  • Black Peppercorns
  • Salt
  • Olive oil

Preheat the oven to 375 degrees.

Take the racks out of the refrigerator 30 minutes to 1 hour before cooking to bring them up to room temperature. Lightly toast coriander, fennel, and black pepper in a dry skillet over medium heat until fragrant.   Using a mortar and pestle pound the spices into a coarse grind then add a bit of salt to create your seasoning rub. Generously coat the racks in oil, and season with the spice rub.

Heat a heavy bottom skillet over medium-high heat, add oil to coat bottom of the pan.  Sear the racks on all sides, allowing a nice crust to form. Place the racks in the oven and allow them to continue cooking for another 15 to 20  minutes or until the desired degree of doneness. Note they really like to be served medium rare. Remove the racks from the oven and allow them to rest for 5 to 8 minutes before slicing them into portions.     

Remember they will continue to cook during the resting period. 

Serve the racks drizzled with a bit of the tarragon horseradish sauce.

Horseradish Tarragon Sauce

Recipe by Chef Jayne Reichert 

Makes 2/3 cup

  • 1 bunch fresh tarragon, chopped
  • 2 tablespoons freshly grated horseradish **grated on the large hole of a box grater
  • ½ bunch parsley, chopped
  • Grated zest of 1 lemon
  • 1 garlic clove, chopped very fine or pounded into a purée
  • 1/2 teaspoon salt
  • 3/4 to 1 cup olive oil

Mix all the ingredients together and taste for salt. Let the sauce sit for a while to develop the flavors.

Remember when you are chopping fresh herbs, use the leaves only.  Do not smash or bruise them, but cut cleanly through them so that they do not discolor.  A nice coarse chop is preferable to “finely” mincing or chopping.

If you like, just a splash of. Lemon juice or vinegar makes the sauce zestier, but add them just before serving, as the acid will cause the herbs to discolor. (You can macerate a little chopped shallot in the vinegar or lemon before adding if you wish.)