Rosemary Crusted Lamb Rack
Perfect for date night at home, this dinner for two is sure to be a winner at any table. Tender juicy lamb covered in a flavourful crumb.
Ingredients
1 rack of lamb
2 tbsp olive oil
salt and black pepper
DIJON MUSTARD “GLUE”:
3 tsp egg , lightly whisked (helps the crumbs stick)
3 tbsp Dijon mustard
1 tbsp fresh rosemary leaves , finely chopped
1 garlic clove , minced
GARLIC PARMESAN CRUMB:
1 cup Panko breadcrumbs
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
HONEY GLAZED CATTOTS
1 bunch dutch carrots
2 tbsp honey
2tbsp olive oil
salt and pepper to taste
Cooking Method
Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
Prepare Lamb: Sprinkle lamb rack with salt and pepper. Heat 1 tbsp oil in a pan over high heat. Sear lamb rack all over until nicely browned – including each short end – about 1 minute 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. Once combined 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.
Carrots: Place the carrots in a single layer on the baking pan. In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
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 (i.e. a double/triple cutlet portion), because the crumb stays on better. Remove carrots from the oven and serve immediately, sprinkled with parsley if desired.
Essential Tips
Lamb racks are ideal cooked no more than medium rare, to make the most of the tender juicy flesh. It should be blushing pink! For precision cooking, take into account the concept of “carry-over cooking”, which is when the meat continues to rise slightly in temperature after being removed from the oven. I explain below.
Internal temperature for:
Medium rare (my preferred, a rose pink) is 57°C/135°F out of oven – it will rise to 60°C / 145°F while resting which is medium rare;
Rare (red) – 47°C / 117°F out of oven. It will rise while resting to 52°C/125°F which is rare.
