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
Scale
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.