Main ingredients 🥩
Lamb ribs (French rack)SaltCoarse black pepperDried tomatoesRoasted peanutsBreadcrumbsItalian parsleyPeperoncinoOlive oilWhole grain mustardGround cuminButter
Striker Chef's Herb-Crusted Lamb Rib Steak
A lamb rib steak with a crispy, savory herb crust and special cumin mustard sauce, enjoyed in a fine dining style.
🙋 Recommended for
- ⭐ For those who want to create a restaurant-like atmosphere at home on special occasions.
- ⭐ For those who want to try an elegant Western main dish without the typical gamey taste of lamb.
Ingredients needed 🛒2 servings
- Lamb ribs (French rack) 1 pack
- Salt to taste
- Coarse black pepper to taste
- 5-6 dried tomatoes
- 1 handful of roasted peanuts
- 1 cup breadcrumbs
- 1 handful Italian parsley
- 3-4 peperoncino
- 3 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 1 teaspoon ground cumin
- 20g butter
Recipe 🍳
- Trim the excess fat and silver skin from the lamb ribs, and scrape off the membrane between the bones to clean them thoroughly.
- Season the trimmed lamb ribs evenly with salt and coarse black pepper on both sides.
- In a dry pan without oil, add the breadcrumbs and toast over medium-low heat until golden brown and nutty aroma rises.
- In a blender, combine the chopped dried tomatoes, roasted peanuts, Italian parsley, crushed peperoncino, and toasted breadcrumbs; blend until finely ground.
- Gradually add olive oil to the ground mixture and mix until the herb crust powder just starts to clump together.
- Mix the finely ground cumin powder with whole grain mustard, then strain through a sieve to prepare a smooth sauce.
- Heat a pan over high heat, add oil, then place the lamb ribs and sear all sides until crispy.
- When the meat is partially cooked, add butter and let it melt. Continuously baste the meat with the butter using a spoon to enhance flavor, then turn off the heat and let it rest.
- Spread the prepared smooth cumin mustard sauce evenly over the surface of the seared lamb ribs.
- Press the herb crust powder generously onto the sauce-coated surface of the meat to finish.
- Trim fat and silver skin from lamb ribs; season with salt and pepper.
- Toast breadcrumbs, then blend with herbs, peanuts, and dried tomatoes to make the crust.
- Mix cumin powder and mustard to make a smooth base sauce.
- Sear lamb ribs in a pan, baste with butter, then rest briefly.
- Spread sauce evenly on lamb ribs, then generously coat with herb crust to finish.
Cooking tips 💡
- When trimming the lamb ribs, doing it while they are still slightly frozen makes it much easier to cleanly remove the fat and silver skin.
- When toasting breadcrumbs, using high heat will burn them instantly; instead, toast over medium-low heat to gradually develop color.
- After searing the meat, it is essential to let it rest for 3-5 minutes to allow the juices to redistribute evenly, resulting in a tender steak.
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