If you are looking to impress at your next dinner or simply want to treat yourself to something extraordinary, this Rosemary Crumbed Rack of Lamb Recipe is an absolute winner. The tender juiciness of the lamb combined with a crisp, fragrant crust of rosemary and garlic offers a perfect balance of flavors and textures. It’s a dish that feels elegant yet comforting, with every bite showcasing the magic that happens when fresh herbs meet perfectly cooked lamb. Whether you’re an experienced cook or just eager to try something new, this recipe brings out the best in a classic cut and makes your meal unforgettable.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and focus on quality ingredients. Each component plays a vital role—from the aromatic rosemary that infuses the crust, to the crunchy Panko breadcrumbs that provide irresistible texture, to the creamy sauce that rounds out every bite. Here’s what you’ll want to have on hand:
- 1 rack of lamb (6 to 9 bones): Choose either Frenched or not, depending on your presentation preference.
- 1 1/4 tsp salt: Enhances the natural flavors of the lamb perfectly.
- 3/4 tsp black pepper: Adds a subtle warmth and depth.
- 2 tbsp olive oil: For a beautiful sear and moisture retention.
- 3 tsp egg (lightly whisked): Helps the crumb mixture adhere nicely to the meat.
- 3 tbsp Dijon mustard: Adds a tangy layer that complements the lamb’s richness.
- 1 tbsp fresh rosemary leaves (finely chopped): Infuses the crust with unmistakable fragrant herb notes.
- 1 small garlic clove (minced): Gives a mild but vital garlicky punch.
- 1 cup Panko breadcrumbs: Offers a light, airy crunch to the crumb crust.
- 2 tbsp parmesan (finely grated): Brings a slight nuttiness and savory depth.
- 1 garlic clove (finely minced, knife not press): Preserves fresh garlic texture for the crust.
- 1/4 tsp each salt and pepper: Seasons the crumb topping perfectly.
- 2 tbsp fresh rosemary leaves (finely chopped): Doubles down on that wonderful rosemary aroma in the crust.
- 30g / 2 tbsp butter (melted): Adds richness and helps the crumbs brown beautifully.
- 1 cup dry white wine: Sauvignon blanc or any crisp blend, for deglazing and deepening the sauce’s flavor.
- 1 cup chicken stock (low sodium): Builds a savory base for the sauce.
- 1 cup heavy/thickened cream: Creates a luscious, silky finish in the sauce.
- 1 tbsp Dijon mustard: Provides a final tang that ties the sauce to the crust’s flavors.
- 1/8 tsp each salt and pepper: Final seasoning touches for the sauce.
How to Make Rosemary Crumbed Rack of Lamb Recipe
Step 1: Prepare Your Oven and Rack of Lamb
Set your oven to 200°C (390°F) with the rack positioned in the middle. This ensures even cooking and a perfectly browned crust. While the oven warms up, pat your rack of lamb dry with paper towels and season it generously with 1 1/4 teaspoons of salt and 3/4 teaspoon of black pepper. These simple seasonings are the foundation for every delicious bite.
Step 2: Sear the Lamb for Flavor
Heat 2 tablespoons of olive oil in a heavy oven-proof frying pan over medium-high heat. Once shimmering, add the rack of lamb fat-side down and sear until beautifully golden brown, about 3-4 minutes. Flip quickly to sear the other sides for 1-2 minutes. This caramelization locks in juicy flavor and prepares the surface for the scrumptious crumb crust.
Step 3: Prepare the Mustard and Herb Coating
While the lamb sears, mix together 3 teaspoons of lightly whisked egg with 3 tablespoons of Dijon mustard, 1 tablespoon of finely chopped fresh rosemary, and 1 minced garlic clove. Once the lamb is off the heat but still warm, paint this mixture all over the meat. This sticky layer is key to making sure the crumb crust adheres perfectly and distributes those savory flavors throughout.
Step 4: Make the Rosemary Crumb Mixture
In a bowl, combine 1 cup of Panko breadcrumbs, 2 tablespoons of finely grated parmesan, 1 finely minced garlic clove (chopped with a knife for texture), 1/4 teaspoon each of salt and pepper, and 2 tablespoons of finely chopped fresh rosemary. Drizzle in the melted butter and toss until the crumbs are evenly coated; this mix will create the crispy, flavorful topping that makes this Rosemary Crumbed Rack of Lamb Recipe unforgettable.
Step 5: Apply the Crumb Crust and Roast
Press the crumb mixture generously onto the mustard-coated rack of lamb, making sure the top and sides are fully covered. Place the lamb on a baking tray or keep it in the oven-proof pan, then roast in your preheated oven for 25 to 30 minutes, or until the crust is golden and the lamb reaches your preferred level of doneness (medium-rare is ideal at around 145°F/63°C internal temperature).
Step 6: Rest, Then Make the Creamy Sauce
Remove the lamb from the oven and tent it loosely with foil to rest for at least 10 minutes – resting is crucial to ensure juicy meat. Meanwhile, place the pan over medium heat and carefully deglaze it with 1 cup of dry white wine, scraping all those flavorful browned bits from the bottom. Once reduced by half, add 1 cup of low-sodium chicken stock, simmer to concentrate the flavors, then stir in 1 cup heavy cream, 1 tablespoon Dijon mustard, and season with 1/8 teaspoon each salt and pepper. Let the sauce thicken slightly, then strain it for a silky finish if desired.
How to Serve Rosemary Crumbed Rack of Lamb Recipe
Garnishes
Lightly sprinkle freshly chopped rosemary over the top just before serving to elevate the herbal aroma. A few sprigs of rosemary or a lemon twist can add a fresh visual pop as well as a subtle flavor contrast that brightens the richness.
Side Dishes
This dish shines alongside roasted or mashed potatoes, steamed green beans, or a crisp garden salad with a light vinaigrette. Alternatives such as creamy polenta or sautéed asparagus with lemon zest offer a lovely contrast in texture and acidity, balancing out the richness of the lamb and creamy sauce.
Creative Ways to Present
Serve the rack whole on a wooden cutting board for a rustic, shareable experience or slice it into individual cutlets arranged on warm plates for a more elegant touch. For a special occasion, drizzle the creamy rosemary sauce in delicate pools around each cutlet and garnish with microgreens or edible flowers to wow your guests visually.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, wrap leftover lamb tightly in foil or plastic wrap and refrigerate within two hours. Properly stored, it will keep well for up to three days without losing much of its flavor or tenderness.
Freezing
If you want to freeze leftovers, slice the lamb first, then place pieces in airtight containers or heavy-duty freezer bags, separating layers with parchment paper. Freeze for up to two months for optimal taste. When ready to eat, thaw overnight in the refrigerator.
Reheating
To reheat, gently warm the lamb slices in a low oven set to around 150°C (300°F) covered with foil to avoid drying out. The sauce can be reheated separately on the stovetop over low heat, stirring occasionally to keep it smooth and creamy.
FAQs
Can I use other herbs instead of rosemary?
Absolutely! While rosemary is classic and wonderful for lamb, you can experiment with thyme, oregano, or even a mix of herbs to create your own signature crumb crust. Each will lend a different but delicious flavor profile.
Is it necessary to use Panko breadcrumbs?
Panko breadcrumbs create that extra light and crispy texture that makes the crust so special. However, regular breadcrumbs or crushed crackers can work in a pinch, but the crunch might be a bit less pronounced.
How do I know when the lamb is perfectly cooked?
The best way is to use an instant-read thermometer. For medium-rare, aim for an internal temperature of about 145°F (63°C). Remember to allow the lamb to rest, as the temperature will continue to rise slightly.
Can I prepare this recipe for a larger group?
Yes, you can multiply the recipe easily. Just remember to adjust roasting times if your oven is more crowded and ensure the crumb crust stays thick and even for every rack.
What wine pairs best with Rosemary Crumbed Rack of Lamb Recipe?
A medium-bodied red wine like Pinot Noir or Merlot works beautifully, complementing the flavors without overpowering the delicate crust and lamb. If you prefer white wine, the dry variety used in the sauce also pairs well chilled.
Final Thoughts
This Rosemary Crumbed Rack of Lamb Recipe is truly one of my all-time favorites for good reason. It’s straightforward to prepare yet delivers impressive flavors and a stunning presentation that’s sure to become a go-to for special dinners. Whether you’re cooking for loved ones or indulging yourself, I promise this recipe will fill your kitchen with warmth and your plate with unforgettable taste. Give it a try and watch the smiles unfold around your table!
Print
Rosemary Crumbed Rack of Lamb Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Roasting
- Cuisine: French
Description
This Rosemary Crumbed Rack of Lamb recipe offers a succulent and flavorful main dish, featuring tender lamb coated in a crispy, aromatic crust of rosemary, garlic, and parmesan. Complemented by a creamy white wine and mustard sauce, this dish is perfect for a special dinner or holiday feast, delivering an impressive yet approachable meal experience.
Ingredients
Lamb and Seasoning
- 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
Coating
- 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 (knife, not garlic press)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh rosemary leaves, finely chopped
- 30g / 2 tbsp butter, melted
Sauce
- 1 cup dry white wine (sauvignon blanc, pinot gris, semillon, or any blend)
- 1 cup low sodium chicken stock
- 1 cup heavy/thickened cream
- 1 tbsp Dijon mustard
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) and place a shelf in the middle position to ensure even cooking and browning of the lamb.
- Prepare Rack of Lamb: Season the rack of lamb evenly with 1 1/4 teaspoons salt and 3/4 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and sear the rack on all sides until browned, about 2-3 minutes per side. Remove from heat.
- Apply Mustard and Herb Coating: In a small bowl, whisk 3 teaspoons of egg lightly. Brush the seared lamb with the Dijon mustard, then brush the egg over the mustard layer. In another bowl, mix the 1 cup Panko breadcrumbs, 2 tablespoons grated parmesan, 1 tablespoon minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons finely chopped fresh rosemary, and melted butter. Press this crumb mixture firmly onto the mustard-coated lamb to create an even crust.
- Roast the Lamb: Place the crusted rack of lamb, fat side up, onto the oven shelf or keep in the skillet if ovenproof. Roast in the preheated oven for approximately 20-25 minutes for medium rare to medium doneness (internal temperature about 60-65°C/140-150°F). Adjust cooking time for preferred doneness. Remove from oven and let rest for 10 minutes before slicing.
- Prepare Sauce: While the lamb rests, pour 1 cup of dry white wine into the skillet or a saucepan and bring to a boil over medium-high heat, scraping any browned bits from the pan. Reduce wine by half, then add 1 cup low sodium chicken stock and continue to reduce until the mixture thickens slightly. Stir in 1 cup heavy cream, 1 tablespoon Dijon mustard, and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Simmer gently until sauce coats the back of a spoon, about 5-7 minutes. Adjust seasoning if needed.
- Serve: Slice the rested rack of lamb between the bones into individual chops and arrange on plates. Drizzle with the prepared creamy mustard sauce and garnish with extra rosemary if desired. Serve immediately for optimum flavor and temperature.
Notes
- Note 1: Choosing a Frenched rack enhances presentation but is optional; butcher can prepare this for you.
- Note 2: Lightly whisked egg helps the breadcrumb mixture adhere to the mustard, sealing in moisture.
- Note 3: Panko breadcrumbs add an airy, crisp texture to the crust compared to regular breadcrumbs.
- Use an ovenproof skillet for searing and roasting to minimize cleanup and temperature loss.
- Allow the lamb to rest after roasting to let juices redistribute for tender, juicy meat.
