The Rosemary Crumbed Rack of Lamb is a truly elegant dish that elevates any dinner occasion. The tender lamb, encrusted with a savory mix of rosemary, garlic, and parmesan, delivers a perfect balance of textures—crispy on the outside and succulent on the inside. The mustard acts as a tangy adhesive, ensuring the crumb stays intact and adds depth to the flavor.
This dish pairs beautifully with a creamy white wine mustard sauce or a bright, vibrant pea puree for a stunning contrast in both taste and appearance. Ideal for special occasions or a luxurious Sunday roast, this lamb rack recipe is sure to impress your guests.
Full Recipe:
- 1 rack of lamb (6 to 9 bones), Frenched or untrimmed
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
- 3 tsp egg, lightly whisked
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary leaves, finely chopped
- 1 small garlic clove, minced
- 1 cup panko breadcrumbs
- 2 tbsp parmesan, finely grated
- 1 garlic clove, minced
- 1/4 tsp salt and pepper
- 2 tbsp fresh rosemary leaves, finely chopped
- 30g melted butter
Directions:
- Preheat oven to 200°C/390°F and place shelf in the middle.
- Season lamb with salt and pepper. Sear lamb rack in olive oil in a hot skillet until browned on all sides. Transfer to plate and let cool for 5 minutes.
- Mix mustard, rosemary, garlic, and egg to create a paste.
- Combine panko, parmesan, rosemary, and melted butter. Press the mustard-covered lamb into the breadcrumb mixture to coat.
- Roast Frenched racks for 20 minutes or untrimmed racks for 30–35 minutes until the internal temperature reaches 60°C/140°F for medium rare.
- Let the lamb rest for 5 minutes before carving and serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 1228 kcal | Servings: 3 servings
Rosemary Crumbed Rack of Lamb: A Gourmet Delight
The Rosemary Crumbed Rack of Lamb is a sophisticated dish that brings together the richness of tender lamb with the earthy and aromatic flavors of rosemary, garlic, and a golden breadcrumb crust. This recipe is a fantastic choice for anyone looking to serve an elevated meal that’s full of flavor yet easy to prepare. Whether for a special occasion or a comforting Sunday dinner, this lamb dish is bound to impress with its tender, juicy meat and crunchy, herb-infused crust.
Why Rack of Lamb is a Standout Choice
Rack of lamb is often considered the most luxurious cut of lamb, and for good reason. It’s the lamb equivalent of prime rib, boasting the most tender and juicy portion of the animal. The meat, found along the ribs, is renowned for its delicate texture and rich flavor. When cooked properly, it retains a soft, buttery quality that simply melts in your mouth. The rib bones, when left intact in a “Frenched” rack, add to the elegant presentation, making it a true centerpiece for any dinner table.
Frenched racks—where the ribs are cleaned of fat and excess meat—are popular for their refined appearance, but they can be quite expensive. An untrimmed rack, often sold with the fat cap intact, is more economical and offers a deeper flavor profile, thanks to the fat. The decision to use a Frenched or untrimmed rack depends on your budget and preferences, but either option will deliver a spectacular result in this recipe.
The Power of Rosemary and Garlic
Rosemary and garlic are two of the most iconic pairings for lamb. Rosemary, with its piney and slightly peppery flavor, cuts through the richness of the lamb, providing a bright, fragrant note. Garlic, on the other hand, adds depth and warmth, balancing the dish with its aromatic sweetness. Together, they create a flavor profile that elevates the lamb without overwhelming it.
In this recipe, both rosemary and garlic are incorporated into the mustard mixture that coats the lamb, as well as into the breadcrumb topping. This ensures that the flavors permeate every bite, from the crispy outer crust to the tender meat within. The result is a dish that feels both rustic and refined, with a balance of textures and flavors that’s hard to beat.
The Secret to the Perfect Crust
One of the challenges with crumbed lamb racks is ensuring that the crust adheres well to the meat. Traditional breadcrumb coatings can sometimes fall off during the roasting process, leaving the lamb bare and the crumbs wasted. To solve this, this recipe employs a clever technique: adding a small amount of whisked egg to the mustard mixture that acts as the “glue” for the crumb. The egg helps the crumbs stick to the meat, even as it roasts, ensuring that the coating remains intact and delivers that perfect crunch with each bite.
The crumb mixture itself is made with panko breadcrumbs, which are larger and crispier than traditional breadcrumbs, offering superior texture. Parmesan cheese is added for a savory, umami boost, while melted butter ensures the crumb achieves a rich golden color as it bakes. Together, these ingredients create a coating that’s crisp, flavorful, and a perfect complement to the juicy lamb beneath.
Versatile Serving Options
One of the great things about the Rosemary Crumbed Rack of Lamb is its versatility when it comes to serving. The dish is flavorful enough to be served on its own, with no additional sauces necessary. The rosemary and garlic in the crumb provide ample flavor, and the lamb itself is so juicy and tender that many diners will be more than satisfied with the rack as is.
For those who prefer a bit of extra indulgence, a Creamy White Wine Mustard Sauce is an excellent accompaniment. This sauce, made with white wine, Dijon mustard, and heavy cream, adds richness and tang that beautifully complements the lamb. It’s elegant, yet easy to make, and can be prepared while the lamb is resting after roasting. Just be careful not to overwhelm the delicate flavor of the lamb with too much sauce—sometimes a light drizzle is all you need.
Another great option is Pea Purée, which adds both color and flavor to the plate. The bright green purée offers a lovely contrast to the golden brown crumb of the lamb, and its smooth, velvety texture provides a refreshing balance to the richness of the meat. This is a particularly popular choice in fine dining settings, where presentation is key, but it’s also simple enough to prepare at home.
For a more traditional meal, you can serve the lamb with roasted vegetables. Root vegetables like potatoes, carrots, and onions can be roasted alongside the lamb, making for an easy and satisfying side dish that complements the earthy flavors of the rosemary and garlic. Simply parboil the vegetables before roasting to ensure they cook evenly and become beautifully caramelized by the time the lamb is ready.
Cooking the Lamb to Perfection
Achieving the perfect level of doneness is crucial when cooking a rack of lamb. This cut is best served medium-rare, which allows the meat to retain its tenderness and juiciness. Overcooking can result in dry, tough lamb, so it’s important to monitor the internal temperature closely.
A meat thermometer is your best friend here. For medium-rare lamb, aim for an internal temperature of 57°C/135°F when the lamb is removed from the oven. The meat will continue to cook as it rests, rising to around 60°C/145°F, which is the ideal temperature for a pink, juicy interior.
It’s also worth noting that the ends of the rack will be more well-done than the middle, due to the shape of the cut. This is actually a benefit when serving a group, as it allows you to cater to different preferences. Some guests may prefer their lamb more well-done, while others will enjoy the tender pink center.
Presentation and Pairing Suggestions
The presentation of the Rosemary Crumbed Rack of Lamb is one of its standout features. The Frenched bones create a striking appearance, making the dish a true showstopper. When carving the rack, it’s best to cut between the bones, either as individual cutlets or in larger sections of two or three bones. This not only makes for easier serving but also helps keep the crumb intact.
For a complete meal, consider pairing the lamb with a crisp, refreshing salad or lightly buttered baby potatoes. A French Bistro Salad, with its mix of leafy greens and tangy vinaigrette, provides a light and refreshing counterpoint to the richness of the lamb. Alternatively, Herb Baby Potatoes are a classic choice, offering a simple yet elegant side that complements the flavors of the dish without overpowering it.
Wine pairings are another important consideration. A medium-bodied red wine, such as a Pinot Noir or a Cabernet Sauvignon, works beautifully with the lamb, enhancing the savory flavors of the meat while balancing the richness of the crumb and sauce. For those who prefer white wine, a Chardonnay with good acidity can also pair well, especially if you’re serving the Creamy White Wine Mustard Sauce alongside the lamb.
Conclusion: A Dish for Special Occasions
The Rosemary Crumbed Rack of Lamb is more than just a recipe—it’s an experience. From the rich, savory flavors of the rosemary and garlic crust to the tender, juicy lamb, every bite is a delight for the senses. This dish is perfect for those special occasions when you want to impress your guests with something truly extraordinary, yet it’s simple enough to prepare at home with just a little care and attention.
Whether you’re serving it for a romantic dinner, a holiday feast, or a gathering of friends, this lamb rack will make any meal feel like a celebration. Pair it with your favorite sides and a good bottle of wine, and you’ve got a meal that’s sure to be remembered long after the plates are cleared.