Description
Impress with this Rosemary Crumbed Rack of Lamb recipe featuring a garlic parmesan crust and optional creamy white wine mustard sauce.
Ingredients
Scale
Rack of Lamb:
- 1 rack of lamb (6–9 bones), Frenched or not (Note 1)
- 1 ¼ tsp salt
- ¾ tsp black pepper
- 2 tbsp olive oil
Dijon Mustard “Glue”:
- 3 tsp egg, lightly whisked (Note 2)
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary leaves, finely chopped
- 1 small garlic clove, minced
Garlic Parmesan Crumb:
- 1 cup Panko breadcrumbs (Note 3)
- 2 tbsp Parmesan, finely grated
- 1 garlic clove, finely minced
- ¼ tsp salt and pepper each
- 2 tbsp fresh rosemary leaves, finely chopped
- 30 g / 2 tbsp butter, melted
Creamy White Wine & Mustard Sauce (Optional, Note 5):
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1/8 tsp salt and pepper each
Instructions
- Preheat Oven
Preheat oven to 200°C (390°F). - Prepare the Rack of Lamb
Pat lamb dry and season evenly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear lamb on all sides for 2–3 minutes until golden. - Prepare Dijon Mustard “Glue”
In a small bowl, mix whisked egg, Dijon mustard, chopped rosemary, and minced garlic. Brush evenly over seared lamb. - Make Garlic Parmesan Crumb
Combine Panko breadcrumbs, Parmesan, minced garlic, rosemary, salt, pepper, and melted butter. Mix until crumbly and fragrant. - Apply Crumb Topping
Press crumb mixture evenly over mustard-coated lamb, ensuring complete coverage. - Bake the Lamb
Place lamb on a roasting tray and bake in preheated oven for 15–20 minutes for medium-rare (adjust cooking time for preferred doneness). - Optional Sauce
In a saucepan, combine white wine and chicken stock. Reduce by half over medium heat. Stir in cream, Dijon mustard, salt, and pepper. Simmer until thickened. Serve alongside sliced lamb. - Serve
Rest lamb for 5–10 minutes before slicing. Serve with sauce and your choice of sides.
Notes
Note 1: Frenched racks offer a cleaner presentation but are optional.
Note 2: Egg helps the crumb adhere to the lamb.
Note 3: Panko breadcrumbs create a light, crisp texture.
Note 5: Sauce is optional but adds richness and pairs beautifully with the herb crust.