There is something undeniably special about a perfectly cooked rack of lamb that is both crispy on the outside and tender on the inside. This Rosemary Crumbed Rack of Lamb Recipe brings together the fragrant aroma of fresh rosemary, crunchy panko breadcrumbs, and subtle hints of garlic and parmesan, creating a delightful harmony of flavors that will impress any dinner guest. Whether for a cozy dinner or a festive celebration, this dish combines elegant presentation with straightforward technique, making it a personal favorite that you’ll want to make over and over again.
Ingredients You’ll Need
Getting this dish just right is all about using simple, high-quality ingredients that build layers of flavor and texture. Each component plays an essential role, from the tender lamb to the herbaceous rosemary and the crunchy, cheesy crust that adds that irresistible bite.
- 1 rack of lamb (6 to 9 bones), Frenched or not: The star of the dish, providing tender, juicy meat perfect for roasting.
- 1 1/4 tsp salt: Enhances the natural flavors of the lamb.
- 3/4 tsp black pepper: Adds a mild heat and depth.
- 2 tbsp olive oil: For searing the lamb and creating a beautiful crust.
- 3 tsp egg, lightly whisked: Helps the mustard coating adhere to the lamb.
- 3 tbsp Dijon mustard: Brings a tangy sharpness that balances the richness of the meat.
- 1 tbsp fresh rosemary leaves, finely chopped: Offers a fragrant, piney aroma that pairs perfectly with lamb.
- 1 small garlic clove, minced: Adds a subtle pungent warmth.
- 1 cup Panko breadcrumbs: Provides that essential crunch in the crumb coating.
- 2 tbsp parmesan, finely grated: Adds salty, nutty flavor that complements the breadcrumbs.
- 1 garlic clove, finely minced (knife, not garlic press): Ensures garlic pieces add texture and aroma without turning mushy.
- 1/4 tsp each salt and pepper: Season the breadcrumb mixture evenly.
- 2 tbsp fresh rosemary leaves, finely chopped: Boosts the herbal flavor in the crust.
- 30g / 2 tbsp butter, melted: Binds the breadcrumb mixture and enriches flavor.
- 1 cup dry white wine: Used for deglazing the pan and making the sauce.
- 1 cup low sodium chicken stock: Provides a savory base to the sauce.
- 1 cup heavy/thickened cream: Creates a rich, velvety finish for the sauce.
- 1 tbsp Dijon mustard: Adds a spirited tang to the sauce.
- 1/8 tsp each salt and pepper: Season the sauce to taste.
How to Make Rosemary Crumbed Rack of Lamb Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 200°C (390°F) and positioning the rack in the middle. This ensures an evenly cooked rack of lamb with a golden crust. Preparing your lamb while the oven heats sets you up for success in the next steps.
Step 2: Season and Sear the Lamb
Generously season the rack of lamb all over with 1 1/4 tsp salt and 3/4 tsp black pepper. Heat 2 tbsp olive oil in a heavy-based frying pan over medium-high heat. Once hot, sear the lamb rack for 2-3 minutes on each side until it develops a beautiful golden-brown crust. This step locks in moisture and flavor before it goes into the oven.
Step 3: Prepare the Mustard Coating
Remove the lamb from the pan and brush it all over with 3 tsp lightly whisked egg. Immediately spread 3 tbsp Dijon mustard over the rack, making sure every curve is coated. The mustard not only adds a tasty tang but also acts as a sticky base for the crumb mixture.
Step 4: Make the Rosemary Crumb Mixture
In a bowl, combine 1 cup Panko breadcrumbs, 2 tbsp finely grated parmesan, 1 minced garlic clove, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp finely chopped fresh rosemary leaves. Stir in 30g melted butter until the mixture is evenly coated and holds together when pressed. This fragrant, crunchy topping is the crowning glory of the dish.
Step 5: Apply the Crumb Layer and Roast
Pat the crumb mixture firmly onto the Dijon-coated lamb rack, pressing gently to ensure it sticks well. Place the rack on a roasting tray and pop it in the preheated oven. Roast for 20-25 minutes for medium-rare, or longer if you prefer your lamb more done. Use a meat thermometer if you want to be precise—around 60°C (140°F) is perfect medium-rare.
Step 6: Make the Creamy Rosemary Sauce
While the lamb roasts, prepare the sauce. Carefully wipe the skillet you used for searing to keep those tasty bits. Add 1 cup dry white wine and 1 cup low sodium chicken stock, scraping the pan to deglaze. Let it simmer and reduce by about half. Stir in 1 cup heavy cream and 1 tbsp Dijon mustard, then season with 1/8 tsp salt and 1/8 tsp black pepper. Heat gently until thickened but not boiling, then keep warm.
Step 7: Rest and Serve
Once the lamb is out of the oven, let it rest for 10 minutes to lock in juices. This resting period is crucial for that tender, juicy bite. Slice the rack between bones and drizzle the creamy rosemary sauce over the top or serve on the side for dipping.
How to Serve Rosemary Crumbed Rack of Lamb Recipe
Garnishes
Fresh sprigs of rosemary not only enhance the visual appeal but also reinforce the lovely herbal notes of this dish. A light sprinkle of flaky sea salt right before serving adds an extra crunch and flavor pop that guests will adore.
Side Dishes
This Rosemary Crumbed Rack of Lamb Recipe pairs beautifully with roasted baby potatoes tossed in olive oil and garlic, giving a crispy contrast. For a pop of color and freshness, consider a vibrant beet and goat cheese salad or simply steamed green beans drizzled with lemon butter. These sides balance the richness of the lamb perfectly.
Creative Ways to Present
For an elegant touch, present each rack sliced into individual cutlets, fanned out on a warmed plate. Drizzle the sauce artistically around the meat and garnish with edible flowers or microgreens for a fine dining feel at home. It’s a guaranteed wow factor for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the lamb tightly in foil or place it in an airtight container and store it in the fridge for up to 2 days. Keep the sauce separately to avoid the crumb crust getting soggy.
Freezing
While lamb is best enjoyed fresh, you can freeze uncooked, crumbed racks wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before cooking. Avoid freezing cooked lamb with crumb topping as it will lose its crispness.
Reheating
Reheat slices gently in a low oven at 150°C (300°F) to preserve tenderness and prevent drying out. You can crisp up the crumb topping briefly under the broiler, watching carefully to avoid burning. Warm the sauce separately on the stove over low heat.
FAQs
Can I use other herbs besides rosemary?
Absolutely! While rosemary is classic with lamb, thyme or oregano can provide different but equally delicious herbal notes. Mixing herbs can add complexity, just adjust quantities to taste.
Should I use Frenched racks for this recipe?
Frenched racks offer a more elegant presentation thanks to their clean bone exposure, but un-Frenched racks work just as well. It’s mostly a visual preference and won’t affect the taste.
Can I prepare the crumb mixture in advance?
Yes, you can mix the breadcrumb topping a day ahead and keep it in an airtight container at room temperature. Just add the melted butter right before applying to ensure it adheres properly.
What wine is best to serve with Rosemary Crumbed Rack of Lamb Recipe?
A medium-bodied red like Pinot Noir or Merlot complements the lamb beautifully, as does a full-bodied white like Chardonnay. Match the wine to your sides and personal preference for an ideal pairing.
How do I know when the lamb is cooked perfectly?
The best way is to use a meat thermometer in the thickest part of the rack. For medium-rare, aim for about 60°C (140°F). Letting the meat rest after roasting helps redistribute juices for tender results.
Final Thoughts
This Rosemary Crumbed Rack of Lamb Recipe is an absolute joy to prepare and even more delightful to eat. It combines accessible ingredients with sophisticated flavors that make any meal feel special. I truly hope you give this recipe a go and enjoy every delicious bite as much as I do. Happy cooking and bon appétit!
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: Baking
- Cuisine: Western
Description
This Rosemary Crumbed Rack of Lamb recipe features a succulent rack of lamb coated in a flavorful herb and garlic crust, then oven-roasted to perfection. The dish is complemented with a creamy rosemary mustard sauce made from white wine, chicken stock, and Dijon mustard, making it an elegant and delicious main course perfect for special occasions or Sunday dinners.
Ingredients
For the Lamb:
- 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 salt
- 1/4 tsp black pepper
- 2 tbsp fresh rosemary leaves, finely chopped
- 30g / 2 tbsp butter, melted
For the 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 black pepper
Instructions
- Preheat the oven: Preheat your oven to 200°C (390°F). Position the oven rack in the middle for even cooking.
- Prepare the lamb: Season the rack of lamb with 1 1/4 tsp salt and 3/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat, then sear the lamb on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool slightly.
- Apply mustard and egg wash: Brush the seared rack with 3 tbsp Dijon mustard, then with the whisked egg to help the crumbs adhere.
- Make the rosemary breadcrumb mixture: In a bowl, combine 1 cup Panko breadcrumbs, 2 tbsp grated parmesan, 1 finely minced garlic clove, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh rosemary leaves. Drizzle in 2 tbsp melted butter and mix well until the crumbs are evenly coated.
- Coat the lamb with crumbs: Press the breadcrumb mixture firmly onto the mustard-coated lamb, covering it evenly.
- Roast the lamb: Place the crumbed rack of lamb on a baking tray and roast in the preheated oven for 40-45 minutes, or until the crust is golden and an internal thermometer reads 60°C (140°F) for medium-rare. Adjust time for preferred doneness.
- Make the sauce: While the lamb roasts, in a saucepan, bring 1 cup dry white wine and 1 cup chicken stock to a boil. Reduce by half over medium heat. Stir in 1 cup heavy cream, 1 tbsp Dijon mustard, 1/8 tsp salt, and 1/8 tsp black pepper. Simmer gently until the sauce thickens slightly.
- Rest the lamb: Remove the lamb from the oven and let it rest for 10 minutes to allow juices to redistribute.
- Serve: Slice the rack into individual chops and serve with the warm creamy rosemary mustard sauce drizzled over or on the side.
Notes
- Note 1: Choose Frenched racks for a more elegant presentation but it is optional.
- Note 2: Using egg wash helps the breadcrumbs stick better to the lamb.
- Note 3: Panko breadcrumbs create a light and crispy crust compared to regular breadcrumbs.
- Ensure the internal temperature of lamb reaches 60°C (140°F) for medium-rare; adjust cooking times if you prefer more or less doneness.
- Use low sodium chicken stock to control salt levels in the sauce.
