Recipe video above. This is a recipe that really makes the most lamb racks which are a pricey cut of meat! Adding a crunchy rosemary-garlic crumb not only adds extra flavour but is also a great textural contrast to the soft and tender lamb meat. To stop the crumb falling off lamb racks, just add a touch of egg into the mustard spread. Egg is after all the ultimate natural food glue!Serve straight up (lamb cutlets are sooo juicy and tender, most people think no sauce is necessary!), with a Creamy White Wine & Mustard Sauce or else a Pea Puree (great colour and is as good as a sauce).
Keyword: Lamb rack, Rack of lamb
1rack of lamb (6 to 9 bones), your choice Frenched or not (Note 1)
Dijon Mustard "Glue":
3tspegg, lightly whisked (Note 2)
1tbspfresh rosemary leaves, finely chopped
1small garlic clove, minced
Garlic Parmesan Crumb:
1cupPanko breadcrumbs(Note 3)
2tbspparmesan, finely grated
1garlic clove, finely minced (knife, not garlic press)
1/4tspeach salt and pepper
2tbspfresh rosemary leaves, finely chopped
30g / 2 tbspbutter, melted
Creamy White Wine & Mustard Sauce (Optional, Note 5):
1cupdry white wine(sauvignon blanc, pinto gris, semillon, or any blend)
Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
Season: Sprinkle lamb rack with salt and pepper.
Sear: Heat 1 tbsp oil in a heavy based skillet over high heat. Sear lamb rack all over until nicely browned - including each short end - about 1 1/2 minutes on each side. It will be fully raw inside, but that's OK. Transfer to plate and let cool for 5 minutes, uncovered.
Mustard Spread: Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again.
Making the crumb: Mix Crumb ingredients EXCEPT butter in a bowl. Then use a fork to stir through butter. Spread on a dinner plate (large enough that fits lamb).
Crumbing the lamb: Spread the underside of the rack with mustard mix. Press into breadcrumb mixture, then spread mustard mix over the other side as well as each end. Then press those sides into the breadcrumb mixture.
Transfer lamb to rack set on a tray. Surround with parboiled vegetables if using - but don't crowd the lamb.
Roast: Frenched racks for 20 minutes, or untrimmed racks for 30 - 35 minutes, or until internal temperature registers 60°C/140°F (for medium rare).
Rest meat: Transfer lamb to a cutting board, loosely cover with foil. (If you roasted veg, leave in tray or pan and keep warm in turned off oven).
Carve: Rest 5 minutes then slice carefully using your hands to hold the crumb gently in place where you are cutting using a very sharp knife. If your service allows it, it's best to cut 2 or 3 bones together (ie. a double/triple cutlet portion), because the crumb stays on better. Slicing single cutlets is super hard (sadly)!
Serve as-is (no sauce), with Creamy White Wine & Mustard Sauce, or Pea Puree.
Creamy White Wine & Mustard Sauce
Boil wine and chicken stock together until reduced by 3/4, then whisk in cream and mustard and simmer for 3 - 5 minutes until thickened. The consistency should be a thin pouring sauce. We don't want to coat the lamb too thickly as the sauce flavour will be overpowering.
1. Rack of Lamb - Usually 8 rib racks (give or take 1). It is your choice whether you use Frenched (trimmed, smaller, more expensive) or not (ie. fat cap on, and untrimmed, but better value).
Frenched racks come with all the fat trimmed off so they are much smaller, usually 500-650g for 7 to 8 bones, and are much more expensive. It's more elegant and this is how restaurants typically serve lamb.
Untrimmed (ie. fat cap on, an minimal trimming) has layer of fat and more meat on the lamb, usually 750g - 900g/1.5lb - 1.8 lb (for really large, extra fatty!)
Pictured in post are racks with the cap left on BUT excessive fat on the cap was trimmed. The video shows a rack that's got the cap fully left on. Fat cap on is juicier and more intense lamb flavour (fat protects meat) but if you don't like fat, then trim it back a bit or get Frenched racks.Portions: Ideal is 4 bones/cutlets per person. Yes, lamb racks are an indulgence!!2. Egg - You don't usually see egg in crumbed rack of lamb recipes. I add it because it makes the crumb stick better - just like with anything else you crumb which is typically dredged in egg before coating with breadcrumbs.Note: The crumb will never bond to lamb like superglue. But adding egg does make it adhere better.3. Panko breadcrumbs - Panko yields a better, crunchier crust than using ordinary finer breadcrumbs but feel free to use normal if you prefer. You can find Panko in the Asian section of grocery stores, though it's always cheaper at Asian stores!4. Cook times will vary depending on the size of your lamb. You MUST have a meat thermometer to ensure you get it right!Internal temperature for:
medium rare (my preferred, pink) is 57°C/135°F out of oven - it will rise to 60°C / 145°F while resting which is medium rare;
rare (red) - 47°C / 117°F out of oven. It will rise while resting to 52°C/125°F which is rare.
As a rough guide (for medium rare), a small 500g/1lb frenched rack will take 20 minutes and a larger 800g/1.3lb will take 35 minutes). But use your meat thermometre!5. Serving options:
Plain: The crumb already has plenty of flavour and the meat itself is so juicy and tender, you really can serve it as-is and your diners will be delighted.
Creamy White Wine & Mustard Sauce: Rich and a flavour-bomber! So use sparingly, just a bit to add a bit of moistness to the lamb. It's quite an elegant sauce and looks great against the blushing pink lamb and golden crumb. It makes more than you need for 1 rack but impractical to make less. Leftovers will go brilliantly with any plain seared protein (steak, chicken, pork ... but maybe not fish, it's a bit too intense).
Pea puree: An elegant option that plays two roles: As a side and as a sauce. It also looks so great, adding a splash of vibrant green colour to the plate! This is a very classic, posh restaurant serving option. Recipe here.
Roasted vegetables option: Boil root veg in salted water until almost cooked through, toss with any veg that doesn't need parboiling. Drain and toss with some olive oil, salt and pepper. Roast at the same time as lamb. In my recipe example I used: 300g potato, 2 carrots, 1 red onion.
6. Storage and reheating - Cooked meats keep for 3 - 5 days. You can reheat the lamb in the oven or a microwave. However reheat gently to avoid overcooking as much as possible. The crumb will not be quite crispy, but it's still tasty and with sauce - no worries!7. Nutrition - Nutrition values are given for the whole rack, not individual serves.