Rosemary Crumbed Rack of Lamb

Name: Rosemary Crumbed Rack of Lamb
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 rack of lamb (6 to 9 bones) (, your choice Frenched or not (Note 1)); 1 1/4 tsp salt; 3/4 tsp black pepper; 2 tbsp olive oil; 3 tsp egg (, lightly whisked (Note 2)); 3 tbsp Dijon mustard; 1 tbsp fresh rosemary leaves (, finely chopped); 1 small garlic clove (, minced); 1 cup Panko breadcrumbs ((Note 3)); 2 tbsp parmesan (, finely grated); 1 garlic clove (, finely minced (knife, not garlic press)); 1/4 tsp each salt and pepper; 2 tbsp fresh rosemary leaves (, finely chopped); 30g / 2 tbsp butter (, melted); 1 cup dry white wine ((sauvignon blanc, pinto gris, semillon, or any blend)); 1 cup chicken stock (, low sodium); 1 cup heavy/thickened cream; 1 tbsp dijon mustard; 1/8 tsp each salt and pepper

Instructions

Prep:20minCook:45min

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).

Updated at: Thu, 30 Oct 2025 22:03:56 GMT