Crumbed Lamb Rosemary (Print Version)
# Ingredients:
→ Lamb
01 -
1 rack of lamb with 6 to 9 ribs
02 -
3/4 tsp of black pepper
03 -
1 1/4 tsp of salt
04 -
2 tablespoons olive oil
→ Dijon Mustard Coating
05 -
3 tablespoons Dijon mustard
06 -
1 chopped small garlic clove
07 -
1 tablespoon rosemary, finely cut
08 -
3 teaspoons beaten egg
→ Parmesan Garlic Crust
09 -
1/4 tsp black pepper
10 -
2 tbsp melted butter
11 -
2 tablespoons rosemary, finely chopped
12 -
1 clove garlic, minced
13 -
2 tablespoons grated parmesan
14 -
1/4 tsp salt
15 -
1 cup Panko breadcrumbs
→ Optional Cream Mustard Sauce
16 -
1/4 tsp pepper
17 -
1 cup chicken broth
18 -
1 cup heavy cream
19 -
1 tablespoon Dijon mustard
20 -
1/8 tsp salt
21 -
1 cup dry white wine
# Instructions:
01 -
Set your oven to 390°F and put the rack in the middle spot.
02 -
Scatter the salt and pepper on the lamb. Heat a skillet on high with 1 tablespoon of oil, browning all sides for 1.5 minutes each, then let it rest for 5 minutes.
03 -
Combine Dijon mustard, garlic, rosemary, and the whisked egg in a bowl.
04 -
In a bowl, mix breadcrumbs, parmesan, garlic, rosemary, salt, and pepper, then pour in the melted butter. Spread this mix onto a plate.
05 -
Brush the mustard mix all over the underside of the lamb, press it into the breadcrumb mixture, then coat the top and sides, pressing into crumbs for full coverage.
06 -
Place the lamb on a roasting rack over a tray. Bake for 20 minutes with a trimmed rack or 30-35 minutes untrimmed until the inside hits 140°F.
07 -
Wrap lamb in foil to rest for 5 minutes before slicing into portions of 2-3 bones each.
08 -
Reduce white wine and broth by three-fourths through boiling. Stir in cream and Dijon, simmering 3-5 minutes until thick.
# Notes:
01 -
Racks trimmed to 'Frenched' will look neater, but untrimmed ones are juicier.
02 -
The egg in mustard helps the breadcrumbs stick better.
03 -
Serve it plain, with the sauce, or even a fancy touch like pea puree.