Saverne Crusted Rack of Lamb



Saverne Crusted Rack of Lamb


  • 1 rack of lamb (1 ½ -2#)
  • 4 clove garlic
  • ½ cup Saverne Garden Fresh or Classic Sauerkraut brine removed (drain well)
  • ¾ cup panko bread crumbs
  • 1 TBS fresh parsley, roughly chopped
  • 2 tsp fresh rosemary, stems removed
  • 6 TBS olive oil divided
  • 2 TBS Dijon mustard
  • Kosher salt
  • Black pepper


  • Preheat oven to 400 degrees, place parchment paper on baking sheet
  • Remove lamb from package and pat dry, season well with salt and pepper
  • Heat a cast iron pan over medium high heat
  • Add 2 TBS oil to the pan, once smoking add lamb
  • Sear all sides of lamb until brown, about 2-3 minutes a side
  • Once seared, place lamb on baking sheet
  • In a food processor, add garlic, parsley, rosemary, sauerkraut, breadcrumbs and 2 TBS olive oil. Pulse until combined.
  • Pour onto a baking sheet and place under the broiler for a couple of minutes. *Do not walk away during this short period of time.  
  • Readd to the food processor, blend one last time to crumble. Pour onto large plate and set to side.
  • Brush the top (not bone side) and sides with mustard
  • Coat the same area with bread crumb mixture, pressing to be sure crumb mixture adheres
  • Roast in oven for 20-25 minutes, or until lamb reaches desired temperature
  • Remove from oven and rest 10-15 minutes, slice and enjoy!