Why You’ll Love This Recipe

A perfectly roasted Rosemary Crumbed Rack of Lamb, with a golden, crispy rosemary and garlic crumb topping, is a show-stopping dish that’s as delicious as it is beautiful. The rich, tender lamb paired with a creamy mustard sauce creates a meal that feels luxurious yet is easy enough for a weeknight dinner. Whether you’re cooking for a special occasion or just craving a flavorful, succulent lamb dish, this recipe will impress every time. Rosemary Crumbed Rack of Lamb

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

Dijon Mustard “Glue”:

3 tsp egg, lightly whisked
3 tbsp Dijon mustard
1 tbsp fresh rosemary leaves, finely chopped
1 small garlic clove, minced

Garlic Parmesan Crumb:

1 cup Panko breadcrumbs
2 tbsp parmesan, finely grated
1 garlic clove, finely minced
1/4 tsp salt
1/4 tsp pepper
2 tbsp fresh rosemary leaves, finely chopped
30g / 2 tbsp butter, melted

Creamy Mustard Sauce (Optional):

2 cups chicken stock, low sodium
1 cup heavy/thickened cream
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat the oven to 200°C/390°F (all oven types). Place the shelf in the middle.
Prepare the Lamb:
- Season: Sprinkle the lamb rack with salt and pepper.
- Sear: Heat 1 tbsp olive oil in a heavy skillet over high heat. Sear the lamb rack on all sides until nicely browned, about 1 1/2 minutes per side. The inside will remain raw. Transfer to a plate and let cool for 5 minutes, uncovered.
Make the Mustard Spread: In a small bowl, mix together Dijon mustard, rosemary, garlic, and 3 tsp of egg. Stir until combined.
Prepare the Crumb: In another bowl, combine Panko breadcrumbs, parmesan, garlic, salt, pepper, and rosemary. Stir in the melted butter until the mixture is evenly combined.
Crumb the Lamb:
- Spread the mustard mixture on the underside of the lamb rack.
- Press the mustard-covered side into the breadcrumb mixture.
- Spread mustard on the other side and press that side into the crumbs, including the ends.
- Transfer the lamb to a rack set on a tray. Optionally, surround the lamb with parboiled vegetables (but don’t crowd the lamb).
Roast the Lamb:
- Frenched racks: Roast for 20 minutes.
- Untrimmed racks: Roast for 30–35 minutes.
- Roast until the internal temperature reaches 60°C/140°F for medium-rare.
Rest the Meat: Remove the lamb from the oven and transfer it to a cutting board. Loosely cover with foil and rest for 5 minutes.
Carve the Lamb: Slice carefully, holding the crumb gently in place with your hands as you cut using a sharp knife. For better results, slice 2 or 3 bones together for a double/triple cutlet portion.

Optional: Creamy Mustard Sauce

Boil the chicken stock until reduced by 3/4.
Whisk in the cream and mustard.
Simmer for 3–5 minutes until the sauce thickens to a thin pouring consistency.

Servings and Timing

Servings: 3
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Herb Variations: Experiment with different herbs such as thyme, tarragon, or oregano in the mustard “glue” or breadcrumb mixture for different flavor profiles.
Lamb Chop Version: Instead of a rack, you can use individual lamb chops. Adjust cooking time accordingly, typically 6-8 minutes per side for medium-rare.
Crustless Lamb: For a lighter version, skip the crumb topping and roast the lamb with just the mustard mixture for a simpler, more direct flavor.

Storage/Reheating

Storage: Leftover lamb can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the lamb gently in a low oven (150°C/300°F) until warmed through, about 10-15 minutes. For the crumb, wrap the lamb in foil to avoid drying out.

FAQs

How do I know when the lamb is cooked to medium-rare?

The lamb should reach an internal temperature of 60°C/140°F for medium-rare. Use a meat thermometer to check the temperature at the thickest part of the meat.

Can I use a different cut of lamb for this recipe?

While the rack of lamb is ideal for this recipe, you can also use lamb loin or chops. Just adjust the cooking times based on the thickness of the meat.

How do I French the lamb rack?

To French the rack, remove the fat and meat from the ribs, exposing the bone. It gives the rack its classic presentation and allows for easier carving.

Can I make the mustard crumb ahead of time?

Yes, you can prepare the mustard and crumb mixture in advance and store it in the fridge for a day before using it.

What if I don’t have a rack for roasting?

If you don’t have a roasting rack, place the lamb directly on a baking tray, but elevate it slightly with some vegetables to allow even heat circulation around the meat.

Can I make the creamy mustard sauce ahead of time?

Yes, the mustard sauce can be made ahead and stored in the fridge. Reheat gently on the stove before serving.

How do I carve the lamb after cooking?

Use a sharp knife to cut between the ribs of the lamb rack. For a better portion size, cut 2 or 3 ribs together for a double or triple cutlet.

Can I make this dish without the mustard sauce?

Yes, the mustard sauce is optional. The lamb itself is flavorful enough with the rosemary crumb topping.

What should I serve with rosemary crumbed rack of lamb?

Side dishes like roasted vegetables, mashed potatoes, or a fresh salad complement this dish wonderfully.

How do I avoid overcooking the lamb?

Keep an eye on the internal temperature of the lamb and rest it after cooking. This ensures the meat remains juicy and tender.

Conclusion

This rosemary crumbed rack of lamb is a delicious, flavorful dish that’s perfect for impressing guests or enjoying a special meal at home. With its rich, tender lamb and crispy, aromatic breadcrumb crust, every bite is a burst of savory goodness. Serve it with a creamy mustard sauce for an added touch of luxury, and you have a meal that’s sure to be remembered!

Rosemary Crumbed Rack of Lamb

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Author: Emma
Total Time: 1 hour 5 minutes
Yield: 3 servings

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Description

A succulent rack of lamb coated in a flavorful garlic Parmesan crumb, served with an optional creamy mustard sauce. Perfectly roasted to a tender medium-rare, this dish makes for a show-stopping meal.

Instructions

Preheat the Oven: Preheat the oven to 200°C/390°F (all oven types). Place the shelf in the middle.
Prepare the Lamb:
- Season: Sprinkle the lamb rack with salt and pepper.
- Sear: Heat 1 tbsp olive oil in a heavy skillet over high heat. Sear the lamb rack on all sides until nicely browned, about 1 1/2 minutes per side. The inside will remain raw. Transfer to a plate and let cool for 5 minutes, uncovered.
Make the Mustard Spread: In a small bowl, mix Dijon mustard, rosemary, garlic, and 3 tsp of egg. Stir to combine.
Prepare the Crumb: In a separate bowl, mix the Panko breadcrumbs, parmesan, garlic, salt, pepper, and rosemary. Stir in the melted butter until evenly combined.
Crumb the Lamb: Spread the mustard mixture on the underside of the lamb rack. Press the mustard-covered side into the breadcrumb mixture. Spread mustard on the other side and press that side into the crumbs, including the ends. Transfer the lamb to a rack set on a tray. Optionally, surround with parboiled vegetables (but don’t crowd the lamb).
Roast the Lamb:
- Frenched racks: Roast for 20 minutes.
- Untrimmed racks: Roast for 30–35 minutes.
- Roast until the internal temperature reaches 60°C/140°F for medium-rare.
Rest the Meat: Remove the lamb from the oven and transfer it to a cutting board. Loosely cover with foil and rest for 5 minutes.
Carve the Lamb: Slice carefully, holding the crumb gently in place with your hands as you cut using a sharp knife. For better results, slice 2 or 3 bones together for a double/triple cutlet portion.
Optional: Creamy Mustard Sauce:
- Boil the chicken stock until reduced by 3/4.
- Whisk in the cream and mustard.
- Simmer for 3–5 minutes until the sauce thickens to a thin pouring consistency.