Rosemary Crumbed Rack of Lamb

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).

Prep time: PT20M

Cook time: PT45M

Total time: PT65M

Rating

4.97 stars (27 reviews)

Keywords

Lamb rack, Rack of lamb

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

Cuisine

Western

Steps

Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
Prepare Lamb:
- 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.

Nutitrion

Serving Size: 1 serving
Calories: 1228 kcal
Carbohydrates: 12 g
Protein: 47 g
Fat: 103 g
Saturated Fat: 46 g
Cholesterol: 268 mg
Sodium: 1860 mg
Sugar: 3 g

Reviews

Dianne Wynyard on 2026-07-27 (5 stars):
Super easy and super
TIFFANY PRICE on 2025-10-22 (5 stars):
Absolutely foolproof and delicious! I serve with mint sauce as that's what I grew up with. Love this, thank you Nagi!
Lea H on 2025-05-18 (5 stars):
This was phenomenal. I've never cooked lamb. We are not big meat eaters, but my husband went back for three more ribs. Followed the instructions, exactly. Think I didn't let the sauce wine/stock boil down enough, but added a a teaspoon of cornstarch and a few tablespoons of cream). Seriously going to be a fav in our place.
Michelle on 2024-11-07 (5 stars):
Absolutely beautiful! So full of flavour and the lamb melted in my mouth. Yum!
Lauri on 2024-10-13 (4 stars):
I'm a huge Nagi fan and 90% of my dinners & bakes are hers. This recipe however is almost the same as the Silver Palate Rack of Lamb for Two that I've been making for 30 years, but it does not require the searing. I do trim the fat first, but then spread the mustard & do the crumb coating. Bake at 400 for 25-30 minutes. Saves a step and comes out great every time. I will try the egg addition next time to get the crumb adhesion. Thx!
Delphia on 2024-10-01 (5 stars):
Just made this again, a little time & trouble to prepare but oh so worth it. Baked with the roast vegies & it was all perfect.
SCOTT BROAD on 2024-03-02 (5 stars):
Thus recipe was delicious. It's the first time I've ever seen my wife eat meat directly off the bone - she liked it that much! Making it again right now 😁
Tricia Nicholls on 2023-12-19 (5 stars):
Made this for our early family Christmas, it was superb, flavoursome and easy to prepare. The rendering before crumbing instills so much flavour and reduces the fat.
Thoremus on 2023-08-12 (5 stars):
Insane. Day 1, followed recipe. Sliced into cutlets after cooking and resting and cooling. Fridge overnight. RE-heated and served, twice-cooked incredible!
Tracey on 2023-03-17 (5 stars):
My mother, who is quite a good cook herself, always cleans her plate when I make this with the dauphinois potatoes and asparagus. The sauce really kicks this dish into hyperspace! Thanks for making me look like a better cook than I really am LOL!