Herb Crusted Rack of Lamb with Horseradish Crème Fraiche

Roasted lamb is usually reserved for special occasions, but petite Frenched lamb chops are readily available and cook quickly making it a perfect dinner choice any time of year. Top them with an herb and garlic crust that is delicious not only on lamb, but on pork, chicken or salmon as well. The crème fraiche in the recipe does triple duty by acting as a binder for the crust, keeping the meat juicy as it roasts and also as the main ingredient in the accompanying sauce with a horseradish kick.

1/2 cup panko bread crumbs

1/2 cup mixed fresh herbs, such as rosemary, thyme and parsley

4 tablespoons olive oil, divided

2 cloves garlic, minced or pressed

1 rack of lamb (about 6-8 ribs), Frenched

Kosher salt

Freshly ground black pepper

1 tablespoon, plus 1/2 cup crème fraiche, divided

1 large yellow or red onion, cut into 6-8 wedges

4 large carrots, cut into 2-inch pieces

1 tablespoon prepared horseradish

1 teaspoon Dijon mustard

1 teaspoon lemon juice

Preheat oven to 450°F.

Place the bread crumbs, herbs, 2 tablespoons olive oil and garlic in a small mixing bowl and stir to combine well. Generously season rack of lamb all over with salt and pepper. Spread 1 tablespoon crème fraiche on the fat side of the rack of lamb. Top with the bread crumb mixture, pressing to adhere crumbs to the lamb.

Place onion wedges and carrot pieces in the bottom of a large rectangular baking dish and toss with remaining 2 tablespoons olive oil and a pinch of salt and pepper. Place the lamb on top of the onions and carrots in the dish. Transfer dish to preheated oven. Roast until bread crumbs are starting to brown and get crispy, about 15 minutes, then lower the temperature to 350°F. Cook until the lamb is medium-rare and the internal temperature is 130°F to 135°F, about 10-15 minutes longer. Remove lamb from the oven and let rest for 5 minutes before slicing into chops.

While the lamb rests, make the sauce. Stir together the remaining 1/2 cup crème fraiche, horseradish, mustard and lemon juice. Season to taste with salt and pepper and serve alongside the lamb.