Rosemary and Garlic Crusted Rack of Lamb with Creamy White Wine & Mustard Sauce

June 08, 2021

There is no mistaking that rack of lamb is a premium cut, and you'll love this rosemary and garlic crumb that makes is really delicious .. and a creamy mustard sauce to accompany it.

Serves   3                     Prep time   10 mins                   Cook Time   45 mins

INGREDIENTS

1 Rack of lamb (6 to 9 bones)

1 1/2 tsp salt

1 tsp black pepper

2 tbs olive oil

1 egg, lightly whisked

3 tbs Dijon mustard

3 tbs fresh rosemary, finely chopped

2 garlic cloves, minced

1 cup Panko breadcrumbs

2 tbs parmesan cheese

2 tbs butter, melted

Creamy White Wine & Mustard Sauce (Optional)

1 cup dry white wine

1 cup stock

1 cup heavy. thickened cream

1 tbs dijon mustard

Salt & pepper to taste

METHOD

Place shelf in the middle of the oven and preheat oven to 200C.

Season the lamb rack with salt and pepper and heat 1 tbs oil in a heavy based skillet over high heat. Sear the whole lamb rack until nicely browned  or approximately 90 minutes each side. Transfer to a plate and cool for 5 minutes, uncovered.

In a small bowl, mix 3 tbs dijon mustard, 1 tbs rosemary and 1 small garlic clove.  Then add 3 tsp of the lightly whisked egg and mix again.

In another bowl mix panko breadcrumbs, parmesan cheese, 1 garlic clove, 1/4 tsp of salt and pepper and 2tbs rosemary.  Once well combined, use a fork to stir the butter through. Spread the mixture on a plate large enough to fit the lamb.

Spread the mustard mix on the underside of the rack, then press the breadcrumb mixture. Repeat this process until all sides of the rack are covered in the crumb mixture.

Transfer the lamb to a rack set on an oven tray. If the racks are frenched, roast for 20 minutes or 30-35 minutes for an untrimmed rack. Check the internal temperature registers 60C for medium rare. Rest for 5 minutes.

Carefully slice through the rack with a very sharp knife. We recommend to cut 2 or 3 bones together, so the crumb stays on better. Serve with your choice of vegetables.

Creamy White Wine & Mustard Sauce

Boil wine and stock together until reduced by 3/4, then whisk in cream and mustard. Simmer for 3-5 minutes until thickened. The consistency should be a thin pouring sauce. 

TIP: When choosing the desired doneness of the lamb rack we recommend 57C out of oven - which will rise to 60C while resting for medium rare, and 47C out of oven - which will rise to 52C while resting for rare.

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