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
Scale
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.