Introduction

This Rosemary Crumbed Rack of Lamb offers a deliciously crispy herb crust that locks in juicy, tender meat. Perfect for a special occasion or a cozy dinner, it’s paired wonderfully with a creamy white wine and mustard sauce. You’ll love the combination of fragrant rosemary, garlic, and Parmesan in every bite.

A white plate on a white marbled surface holds a large rack of lamb coated with a crispy, golden-brown breadcrumb crust, garnished with fresh green rosemary sprigs scattered on top. Surrounding the lamb are roasted vegetables including small golden-brown potatoes and deep purple onions with caramelized edges, along with some orange-colored roasted carrots. In the background, slightly blurred, is a white gravy jug filled with a creamy light brown sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (knife, not garlic press)

1/4 tsp salt

1/4 tsp black pepper

2 tbsp fresh rosemary leaves, finely chopped

30g (2 tbsp) butter, melted

1 cup dry white wine (Sauvignon Blanc, Pinot Gris, Semillon, or 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

Step 1: Preheat the oven to 200°C (390°F) with the shelf in the middle position.

Step 2: Season the lamb rack evenly with 1 1/4 tsp salt and 3/4 tsp black pepper.

Step 3: Heat 1 tbsp olive oil in a heavy skillet over high heat. Sear the lamb on all sides, including each short end, for about 1 1/2 minutes per side until nicely browned. Transfer to a plate and let cool uncovered for 5 minutes.

Step 4: In a small bowl, combine 3 tbsp Dijon mustard, 1 tbsp chopped rosemary, and 1 minced garlic clove. Stir in the lightly whisked 3 tsp egg and mix well.

Step 5: In another bowl, mix the Panko breadcrumbs, 2 tbsp Parmesan, 1 finely minced garlic clove, 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsp chopped rosemary. Stir through the melted butter using a fork, then spread the crumb mixture on a large dinner plate.

Step 6: Spread the mustard mixture over the underside of the lamb rack and press it firmly into the breadcrumb mixture on the plate. Then spread mustard over the other side and ends, pressing them into the crumbs as well.

Step 7: Place the crumbed lamb on a rack set inside a roasting tray. If desired, surround with parboiled vegetables, but avoid crowding.

Step 8: Roast the lamb in the preheated oven for 20 minutes if Frenched, or 30–35 minutes if untrimmed, until the internal temperature reaches 60°C (140°F) for medium rare.

Step 9: Remove the lamb and transfer to a cutting board. Loosely cover with foil and let rest for 5 minutes. (Keep any roasted vegetables warm in the oven.)

Step 10: Carve the lamb carefully using a very sharp knife, ideally cutting 2 or 3 bones together to help keep the crumb intact.

Step 11: Serve the lamb as-is, or with the creamy white wine and mustard sauce or pea purée if desired.

Tips & Variations

Use a sharp knife and cut multiple ribs together to prevent the crumb from falling off during slicing.

Add a touch of lemon zest to the breadcrumb mixture for a bright, fresh flavor.

Substitute fresh rosemary with thyme or oregano for a different herb note.

For a more intense crust, toast the Panko breadcrumbs lightly before mixing with the other crumb ingredients.

FAQs

Can I prepare the crumbed rack of lamb in advance?

You can crumb and prepare the lamb in advance, then refrigerate it for a few hours before roasting. Bring it back to room temperature before cooking for even results.

What internal temperature should the lamb reach for different doneness levels?

For medium rare, cook until 60°C (140°F); for medium, aim for 65°C (150°F); and for well done, around 70°C (160°F). Use a meat thermometer for best accuracy.