Delicious Rosemary Crumbed Rack of Lamb Recipe
Rosemary Crumbed Rack of Lamb
Introduction
The Rosemary Crumbed Rack of Lamb is a delightful dish that brings the rich flavors of lamb together with the aromatic essence of rosemary and a crispy breadcrumb coating. This recipe not only impresses with its taste but also with its presentation. It’s ideal for special occasions or family gatherings.
Why Make This Recipe
Choosing Rosemary Crumbed Rack of Lamb means serving a dish that is both sophisticated and comforting. The crunchy breadcrumb topping paired with tender, juicy lamb makes this recipe truly special. The aromatic rosemary elevates the flavor, giving a unique twist to each bite. Plus, it’s versatile and can be served with various sides or sauces, making it perfect for any dining setting.
How to Make Rosemary Crumbed Rack of Lamb
Creating this scrumptious rack of lamb is simpler than you might think! Just follow these steps:
Ingredients:
- 1 rack of lamb (6 to 9 bones) (Frenched or not)
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
- 3 tsp egg (lightly whisked)
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary leaves (finely chopped)
- 1 small garlic clove (minced)
- 1 cup Panko breadcrumbs
- 2 tbsp parmesan (finely grated)
- 1 garlic clove (finely minced)
- 1/4 tsp each salt and pepper
- 2 tbsp fresh rosemary leaves (finely chopped)
- 30g (2 tbsp) butter (melted)
- 1 cup dry white wine (e.g., sauvignon blanc)
- 1 cup chicken stock (low sodium)
- 1 cup heavy/thickened cream
- 1 tbsp Dijon mustard
- 1/8 tsp each salt and pepper
Directions:
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Preheat the Oven: Start by preheating your oven to 200°C (390°F) and place the shelf in the middle.
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Prepare the Lamb:
- Season the lamb rack with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the lamb on all sides until nicely browned for about 1.5 minutes per side. Let it cool for 5 minutes on a plate.
-
Make the Mustard Spread:
- In a small bowl, mix together Dijon mustard, rosemary, and garlic. Add in 3 teaspoons of the whisked egg and mix well.
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Prepare the Crumb:
- In a bowl, combine all crumb ingredients apart from butter. Next, stir in melted butter using a fork.
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Crumb the Lamb:
- Spread the mustard mixture on the underside of the rack. Press into the breadcrumb mixture. Repeat this on the other side and each end, ensuring the lamb is well coated.
-
Transfer and Roast:
- Move the lamb to a rack on a tray. Surround with parboiled vegetables, if desired. Roast Frenched racks for 20 minutes, or until medium-rare (internal temp of 60°C/140°F).
-
Rest and Carve:
- Transfer to a cutting board, cover loosely with foil, and let it rest for 5 minutes before carving.
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Serve:
- Enjoy as-is or with Creamy White Wine & Mustard Sauce or Pea Puree.
How to Serve Rosemary Crumbed Rack of Lamb
Serve the lamb hot, either on its own or accompanied by a delicious sauce. Creamy white wine & mustard sauce pairs beautifully, while a fresh pea puree adds a nice touch of color and flavor.
How to Store Rosemary Crumbed Rack of Lamb
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispy coating.
Tips to Make Rosemary Crumbed Rack of Lamb
- Searing the lamb before roasting locks in more flavor.
- Allow the lamb to rest before slicing to keep it juicy.
- Use fresh ingredients for the best taste.
Variation
Feel free to substitute different herbs like thyme or parsley for rosemary. You can also experiment with different cheeses in the breadcrumb mix.
FAQs
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Can I prepare the lamb ahead of time?
- Yes, you can season and crumb the lamb and refrigerate it for a few hours before roasting.
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What side dishes go well with this recipe?
- Roasted vegetables, mashed potatoes, or a light salad are excellent choices.
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How do I know when the lamb is cooked properly?
- Use a meat thermometer. For medium-rare, the internal temperature should be about 60°C (140°F).
With these guidelines and insights, you can confidently make and serve a fantastic Rosemary Crumbed Rack of Lamb that the whole family will cherish!
Rosemary Crumbed Rack of Lamb
Ingredients
For the lamb
- 1 rack rack of lamb (6 to 9 bones) (Frenched or not)
- 1.25 tsp salt
- 0.75 tsp black pepper
- 2 tbsp olive oil for searing
- 3 tsp egg (lightly whisked)
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary leaves (finely chopped)
- 1 clove garlic (minced)
For the crumb mixture
- 1 cup Panko breadcrumbs
- 2 tbsp parmesan (finely grated)
- 1 clove garlic (finely minced)
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh rosemary leaves (finely chopped)
- 30 g butter (melted)
For the sauce
- 1 cup dry white wine (e.g., sauvignon blanc)
- 1 cup chicken stock (low sodium)
- 1 cup heavy/thickened cream
- 1 tbsp Dijon mustard
- 0.125 tsp salt
- 0.125 tsp pepper
Instructions
Preparation
- Preheat your oven to 200°C (390°F) and place the shelf in the middle.
- Season the lamb rack with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the lamb on all sides until nicely browned for about 1.5 minutes per side. Let it cool for 5 minutes on a plate.
Make the Mustard Spread
- In a small bowl, mix together Dijon mustard, rosemary, and garlic. Add in 3 teaspoons of the whisked egg and mix well.
Prepare the Crumb
- In a bowl, combine all crumb ingredients apart from butter. Next, stir in melted butter using a fork.
Crumb the Lamb
- Spread the mustard mixture on the underside of the rack. Press into the breadcrumb mixture. Repeat this on the other side and each end, ensuring the lamb is well coated.
Transfer and Roast
- Move the lamb to a rack on a tray. Surround with parboiled vegetables, if desired. Roast for 20 minutes, or until medium-rare (internal temp of 60°C/140°F).
Rest and Carve
- Transfer to a cutting board, cover loosely with foil, and let it rest for 5 minutes before carving.
Serve
- Enjoy as-is or with Creamy White Wine & Mustard Sauce or Pea Puree.
