Vintage Hotels’ Herb Crusted Rack of Lamb

Impress your guests with this sophisticated Herb Crusted Rack of Lamb featuring creamy Roasted Corn Risotto and a flavourful Sun-Dried Tomato Jus. This recipe is shared by Executive Chef Seth Labonte of The Cannery Restaurant at Pillar and Post, this memorable dish showcases the perfect balance of richness and freshness, especially when enjoyed with a glass of Cabernet Franc, a classic pairing for lamb that elevates the entire dining experience.

Herb Crusted Rack of Lamb with Sun-Dried Tomato Jus, & Roasted Corn Risotto

Serves 2 people

Ingredients:

1 Rack of Lamb
½ cup Red Wine
2 tbsp Dijon Mustard
1 sprig Rosemary, Thyme, Parsley, Chives, chopped
1 cup Veal Jus
4 pieces Sun-Dried Tomato
2 cup Risotto
1 L Chicken Stock or Vegetable Stock
2 Ears of Corn, roasted and ½  purée

Method:

1. Preheat the oven to 400°F. In a medium saucepan over medium heat, toast the risotto rice until lightly golden and fragrant. Gradually add the chicken stock and cook, stirring occasionally, until the rice is tender with a slight bite. Set aside and keep warm.
2. Roast the corn until lightly charred and tender. Carefully cut the kernels from the cobs. Purée half of the kernels until smooth and reserve. Set the remaining kernels aside.
3. In a small saucepan, gently sauté the sun-dried tomatoes until fragrant. Deglaze with the red wine and allow it to reduce until almost completely evaporated. Add the veal jus and continue simmering until the sauce reaches your desired consistency. Keep warm.
4. Season the rack of lamb generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the lamb, fat-side down first, until golden brown on all sides.
5. Transfer the lamb to the oven and roast until approximately halfway to your desired doneness. Remove from the oven, brush with Dijon mustard and herbs, then return to the oven and continue roasting until cooked to your preferred doneness.
6. Remove the lamb from the oven and let it rest for 5–10 minutes before slicing.
7. In a large saucepan, gently heat the chicken stock and butter. Stir in the cooked risotto, corn purée, and reserved corn kernels. Season to taste, adjusting the consistency as needed. The risotto should be creamy and smooth, neither too thick nor too thin.
8. Slice the rack of lamb into portions. Spoon the corn risotto onto serving plates, arrange the lamb on top or alongside, and finish with the sun-dried tomato jus around the plate. Serve immediately.

Tips:

1. Give the lamb plenty of time to rest before slicing.

Wine Pairing – 2022 Bella Terra Cabernet Franc

Wine pairing courtesy of Food & Beverage Manager Stephen McGaw from Cannery Restaurant at Pillar and Post.

For a classic Niagara pairing, enjoy this dish with Bella Terra’s 2022 Cabernet Franc. Its savoury, herb-driven character mirrors the lamb’s herb crust, while bright acidity keeps the richness of the jus and risotto in balance. As a Double Gold award winner at the 2025 All Canadian Wine Championships, it’s a standout bottle worthy of the occasion.