Rosemary Crumbed Rack of Lamb
A delightful dish that combines the rich flavors of lamb with the aromatic essence of rosemary and a crispy breadcrumb coating, perfect for special occasions.
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.
Notes
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.