Rosemary & Parmesan Crusted Lamb Racks with Mash Potato & Red Wine Jus
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Rosemary & Parmesan Crusted Lamb Racks with Mash Potato & Red Wine Jus
Description
This recipe showcases lamb racks trimmed and frenched for a neat presentation and even cooking. The crust is formed by rolling the meat in flour, dipping in an egg wash with milk and olive oil, then coating with a breadcrumb mixture enriched with Parmesan cheese, garlic, and fresh rosemary. This creates a flavorful, crisp outer layer that complements the tender lamb inside.
After crusting, the lamb racks are seared in a pan with oil and butter to brown the crust and seal in juices, then finished in the oven at 180°C (350°F) until cooked to doneness. The inclusion of butter and olive oil helps develop color and flavor. The paired mashed potatoes provide a smooth, creamy base to balance the textural contrast of the crusted lamb. A red wine jus adds deep, savory notes and moisture to the plate.
Serving the lamb immediately after resting preserves the crust’s texture and the meat’s juiciness. The herbaceous and cheesy crust enhances the natural gaminess of the lamb. This dish suits a refined dinner or special occasion meal where the combination of crusted meat, starch, and sauce creates a satisfying plate.
Ingredients
- 4 lamb racks 4 cutlets each, trimmed of fat cap, and cleaned of excess fat, Frenched
- 2 bunches rosemary
- 2-3 clove garlic
- 3 tablespoons Parmesan Cheese
- 2 cups bread crumbs
- 2 cups plain flour
- 2 egg
- milk
- olive oil extra virgin
- sea salt flakes
- butter
- black pepper freshly ground
Instructions
- Preheat oven to 180° C (350° Fahrenheit).
- Remove the lamb from the fridge about an hour prior to cooking, this will ensure even cooking)
- Place eggs into a mixing bowl and beat slightly, add a good splash of milk and a couple tbsps of olive oil and mix well.
- Place bread crumbs in another bowl, add the parmesan cheese, garlic, rosemary, season liberally with salt and pepper and mix ingredients together.
- Take racks one at a time and roll the loin part in the flour, being careful only to get flour on the meat and not on the bones.
- Take the floured lamb racks and dip the floured part in the egg wash, allow excess to drip off for a couple of seconds and place the rack in the bread crumb bowl.
- Gently cover the wet part of the racks with the crumbs and gently push on the crumbs ensuring that the entire loin is crumbed.
- Once all the racks have been crumbed, place a pan on medium heat, add enough oil to cover the base of the pan and add a couple tbsps of butter.
- Lightly brown the racks on all sides and set on oven tray (make sure the racks are standing up straight, you may have to prop them against the edge of the baking tray).
- Depending on the size of the racks and degree of cooking bake for the following time:
- Rare: 12 minutes
- Med rare: 16 minutes
- Medium: 18 minutes
- Well done: 23 minutes
- Let the racks rest outside of the oven for about 5-8 minutes before serving. Racks can be either cut into cutlets for serving or left as a whole rack.
- Great with a rich red wine jus and even better with a glass of Pinot Noir on the side.
Notes
User Reviews
Overall Rating
4.9
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