Crisp herb crust gives the lamb a fragrant, crunchy exterior while the meat stays tender and medium-rare. The rosemary chickpea stew is earthy and silky, with tomatoes and a hint of lemon brightening each spoonful. Serve this warm as an elegant main for weekend dinners or a holiday gathering with roasted vegetables. Spoon the stew under sliced lamb and finish with pan juices for a rich, balanced bite.
Ingredients
- 1 rack of lamb (about 1–1.2 lb / 450–550 g), frenched
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- 3/4 cup fresh parsley leaves, packed
- 2 tbsp fresh rosemary leaves, packed
- 2 tbsp fresh thyme leaves
- 1/3 cup panko or fine breadcrumbs
- 2 garlic cloves, divided
- Salt and freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil (for stew)
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 can (14 oz / 400 g) diced tomatoes, undrained
- 1 cup low-sodium chicken or vegetable stock
- 1 tsp fresh rosemary, minced
- 1 bay leaf
- Zest and juice of 1/2 lemon
- Baby spinach or chard handful (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Pat the rack of lamb dry, season generously with salt and pepper, and let sit at room temperature for 15 minutes.
- Make the herb crust: in a food processor or finely chop, combine parsley, rosemary, thyme, panko, 1 garlic clove, and a pinch of salt. Drizzle in 1 tbsp olive oil and pulse until mixture holds together but remains coarse.
- Brush the lamb meat side with Dijon mustard and press the herb mixture evenly onto the mustard-coated surface to form a crust. Set aside on a tray.
- Heat 1 tbsp olive oil and 2 tbsp butter in an ovenproof skillet over medium-high heat. When hot, sear the lamb rack crust-side down briefly to set the crust, then turn and sear the bone side 1 minute to brown.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare, about 12–15 minutes depending on size. Remove and tent with foil to rest for 10 minutes.
- While the lamb roasts, make the chickpea stew: heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and carrot and cook until softened, about 6–8 minutes. Add the remaining garlic and cook 1 minute more.
- Add chickpeas, diced tomatoes with their juices, stock, minced rosemary, and bay leaf. Bring to a simmer, reduce heat to low, and cook gently 12–15 minutes until slightly thickened. Stir in lemon zest and juice; season with salt and pepper.
- If using greens, stir in a handful of spinach or chard in the last 2 minutes until wilted. Remove and discard the bay leaf.
- Slice the rested rack into individual chops. Spoon warm chickpea stew onto plates, arrange lamb chops on top, and drizzle any resting juices from the tray over the meat.
- Garnish with a few fresh herb sprigs if desired and serve immediately with roasted root vegetables or crusty bread to soak up the stew.
Tips or Variations
- Swap panko for crushed walnuts for extra crunch and nuttiness. For a stronger finish, add a splash of red wine to the stew while simmering.