Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Rack of Lamb With Candy-Cane Crust

Rack of Lamb With Candy-Cane Crust

Provided by: Chef Wylie Dufresne
Served at: wd~50

  • Type of Dish: Main Courses
  • Servings: 8
  • Cuisine: American
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also


3/4 cup salt
3 whole racks of lamb
4 ounces butter, clarified, or olive oil
2 6-inch candy canes
2 teaspoons chopped parsley
1 1/2 cups fresh sourdough bread crumbs
1/2 cup molasses


In a large bowl, dissolve the salt in 5 quarts of water and place the racks of lamb in the solution for 3 hours. Remove the racks, pat dry, and set on a platter to air-dry for 2 to 3 hours.

Preheat the oven to 350 degrees. Heat 2 medium sauté pans over medium-high heat and add 2 tablespoons butter to each pan. Place the lamb fat-side down in the pans and sear for 2 minutes. Set the lamb in a large roasting pan and roast, turning the racks every 3 to 4 minutes, until the internal temperature reaches 130 (15 to 20 minutes). Cover with foil and let rest for 10 minutes.

Place the candy canes inside a Ziploc bag, seal, and crush finely with a rolling pin. Sift through a sieve. Add the candy-cane powder and chopped parsley to the bread crumbs and fold together. Brush the roast with molasses and sprinkle liberally with the crust mixture. Carve and serve.

(Published 2005)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.