Rosemary Crumbed Rack of Lamb (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 rack of lamb (6 to 9 bones), your choice Frenched or not
02 - 1 1/4 tsp salt
03 - 3/4 tsp black pepper
04 - 2 tbsp olive oil

→ Dijon Mustard "Glue"

05 - 3 tsp egg, lightly whisked
06 - 3 tbsp Dijon mustard
07 - 1 tbsp fresh rosemary leaves, finely chopped
08 - 1 small garlic clove, minced

→ Garlic Parmesan Crumb

09 - 1 cup Panko breadcrumbs
10 - 2 tbsp parmesan, finely grated
11 - 1 garlic clove, finely minced (knife, not garlic press)
12 - 1/4 tsp each salt and pepper
13 - 2 tbsp fresh rosemary leaves, finely chopped
14 - 30g / 2 tbsp butter, melted

→ Creamy White Wine & Mustard Sauce (Optional)

15 - 1 cup dry white wine (sauvignon blanc, pinto gris, semillon, or any blend)
16 - 1 cup chicken stock, low sodium
17 - 1 cup heavy/thickened cream
18 - 1 tbsp dijon mustard
19 - 1/8 tsp each salt and pepper

# Instructions:

01 - Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
02 - Sprinkle lamb rack with salt and pepper. 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.
03 - Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again.
04 - 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).
05 - 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.
06 - 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).
07 - 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). 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 (i.e., a double/triple cutlet portion), because the crumb stays on better.
08 - 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.
09 - Serve as-is (no sauce), with Creamy White Wine & Mustard Sauce, or Pea Puree.

# Notes:

01 - Frenched racks come with fat trimmed off, are smaller (500-650g for 7-8 bones), more expensive, and more elegant. Untrimmed racks (with fat cap) have more fat and meat, weighing 750g-900g, and offer juicier, more intense lamb flavor.
02 - Adding egg to the mustard spread helps the crumb stick better to the lamb, though it will never bond like superglue.
03 - For medium rare (pink), aim for internal temperature of 57°C/135°F out of oven - it will rise to 60°C/145°F while resting. For rare (red), aim for 47°C/117°F out of oven, rising to 52°C/125°F while resting.
04 - The crumb already has plenty of flavor and the meat is juicy and tender, so you can serve it as-is. The Creamy White Wine & Mustard Sauce adds richness, but use sparingly.
05 - Cooked lamb keeps for 3-5 days. Reheat gently to avoid overcooking. The crumb won't be as crispy when reheated, but it's still tasty, especially with sauce.

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