Rosemary Crumbed Rack of Lamb
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
3
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Calories
1228 kcal
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Course
Main Course
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Cuisine
American
Rosemary Crumbed Rack of Lamb
Description
In this recipe, a rack of lamb is seasoned and seared for a browned exterior, then brushed with a mustard mixture blended with rosemary, garlic, and egg to help the crumb coating adhere. The crumb topping combines panko breadcrumbs, parmesan, garlic, rosemary, melted butter, salt, and black pepper, providing a crunchy and flavorful crust when pressed onto the lamb. The rack is then roasted in the oven until it reaches the desired internal temperature, typically medium rare.
The crust adds texture contrast to the tender and juicy lamb, while the rosemary and garlic provide herbal and aromatic notes typical of lamb preparations. The recipe also suggests serving with an optional creamy white wine and mustard sauce, which adds a rich, tangy component that complements the savory meat and crumb.
This dish is ideal for special meals where elegant presentation and flavor are desired. Searing the meat first locks in juices, and using a meat thermometer will help achieve precise doneness. Lamb racks with or without Frenched bones can be used depending on preference and budget.
Additional preparation tips include trimming excess fat for those who prefer less richness and pairing with roasted or parboiled vegetables. The crumb coating will lose some crispiness upon reheating but remains flavorful.
Ingredients
- 1 rack of lamb your choice Frenched or not (Note 1, 6 to 9 bones
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
Dijon Mustard "Glue":
- 3 tsp egg , lightly whisked (Note 2)
- 3 tbsp Dijon mustard
- 1 tbsp rosemary finely chopped, fresh leaves
- 1 garlic minced, small clove
Garlic Parmesan Crumb:
- 1 cup panko breadcrumbs (Note 3)
- 2 tbsp parmesan , finely grated
- 1 garlic finely minced (knife, not garlic press, clove
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp rosemary finely chopped, fresh leaves
- 30g / 2 tbsp butter , melted
Creamy White Wine & Mustard Sauce (Optional, Note 5):
- 1 cup white wine sauvignon blanc, pinto gris, semillon, or any blend, dry
- 1 cup chicken stock , low sodium
- 1 cup heavy cream thickened
- 1 tbsp Dijon mustard
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
Prepare Lamb:
- Season: Sprinkle lamb rack with salt and pepper.
- Sear: Heat 1 tbsp oil in a heavy based skillet over high heat. Sear lamb rack all over until nicely browned - including each short end - about 1 1/2 minutes on each side. It will be fully raw inside, but that's OK. Transfer to plate and let cool for 5 minutes, uncovered.
- Mustard Spread: Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again.
- Making the crumb: Mix Crumb ingredients EXCEPT butter in a bowl. Then use a fork to stir through butter. Spread on a dinner plate (large enough that fits lamb).
- Crumbing the lamb: Spread the underside of the rack with mustard mix. Press into breadcrumb mixture, then spread mustard mix over the other side as well as each end. Then press those sides into the breadcrumb mixture.
- Transfer lamb to rack set on a tray. Surround with parboiled vegetables if using - but don't crowd the lamb.
- Roast: Frenched racks for 20 minutes, or untrimmed racks for 30 - 35 minutes, or until internal temperature registers 60°C/140°F (for medium rare).
- Rest meat: Transfer lamb to a cutting board, loosely cover with foil. (If you roasted veg, leave in tray or pan and keep warm in turned off oven).
- Carve: Rest 5 minutes then slice carefully using your hands to hold the crumb gently in place where you are cutting using a very sharp knife. If your service allows it, it's best to cut 2 or 3 bones together (ie. a double/triple cutlet portion), because the crumb stays on better. Slicing single cutlets is super hard (sadly)!
- Serve as-is (no sauce), with Creamy White Wine & Mustard Sauce, or Pea Puree.
Creamy White Wine & Mustard Sauce
- Boil wine and chicken stock together until reduced by 3/4, then whisk in cream and mustard and simmer for 3 - 5 minutes until thickened. The consistency should be a thin pouring sauce. We don't want to coat the lamb too thickly as the sauce flavour will be overpowering.
Notes
- Choose Frenched or untrimmed racks based on preference; leaving some fat cap enhances juiciness and flavor.
- Use an instant-read meat thermometer to reach preferred doneness; medium rare is about 57°C/135°F out of the oven.
- Apply egg in the mustard mixture to improve breadcrumb adhesion to the lamb.
- Use panko breadcrumbs for a crispier crust, or substitute with regular breadcrumbs if preferred.
- Serve with roasted or parboiled vegetables tossed in olive oil, salt, and pepper for a complete meal.
- The optional creamy white wine and mustard sauce pairs well to add moisture and richness, especially for more formal servings.
- Cooked lamb keeps for 3-5 days; reheat gently to minimize loss of crumb crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1228 kcal
% Daily Value*
| Calories | 1228cal | 61% |
| Carbohydrates | 12g | 4% |
| Protein | 47g | 94% |
| Fat | 103g | 158% |
| Saturated Fat | 46g | 230% |
| Cholesterol | 268mg | 89% |
| Sodium | 1860mg | 78% |
| Potassium | 721mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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