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.
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
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.
Notes
- Make sure not to salt the lamb until just before cooking to retain its juiciness.
- Rest the lamb after roasting to ensure a juicy and tender cut.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 105mg
