Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Rosemary Crumbed Rack of Lamb Recipe
Rack of lamb is a premium reduce of lamb, and this roasted crusted lamb rack recipe actually makes essentially the most of it! You’ll love the rosemary and garlic flavour within the crumb, plus my cheeky trick to make sure it doesn’t fall off.
I’m additionally offering a collection of serving choices – together with a chic Creamy White Wine Mustard Sauce!
That is the primary rack of lamb recipe I’ve shared, and I used to be torn with indecision about whether or not to do a traditional, plainly roasted model (which I finally did make!) or go all out with a crumbed quantity, reserved for particular events.
The crumb quantity received out … as a result of who doesn’t go mad over tender, juicy lamb meat with a golden crunchy crust?? (Vegetarians are excused from answering this query 😉) Particularly once we load it up with rosemary and garlic flavour, with an additional savoury increase from parmesan??
In as we speak’s rack of lamb recipe, I’m additionally providing up 3 alternative ways to serve it. This originated from the truth that the RecipeTin Household have passionate and ranging opinions on this explicit matter of how finest to serve lamb racks! And maybe you and your clan do too, so you’ll be able to select for your self:
-
Straight up, as is, with no sauce – Completely cooked lamb is soooo juicy and tender, and with the crust already punching properly above its weight within the flavour division, nothing else is required!
-
Creamy White Wine & Mustard Sauce – Pictured above, which actually takes it excessive with further flavour. I really like the color distinction and am only a whole sucker for a sauce with roast meats; or
-
Pea Puree – The compromise, because it have been! It does double obligation as a sauce / facet, with the bonus that it appears so good! That vibrant color! That velvety texture! A really restaurant-inspired method to serve lamb ……. Recipe right here.
(PS In case you’re questioning, my brother is an advocate of #1, I’m all for #2, and #3 is the compromise. My mom WAS in #2, then my brother swayed her to #1. She’s so simply influenced! 😂)
A rack of lamb is a premium reduce of meat, and is the lamb equal of prime rib of beef, each anatomically-speaking, and the way it’s regarded. It’s a part of loin meat with the rib bones hooked up.
Because it’s the loin, the meat in a rack is essentially the most tender, juicy reduce on the animal. When offered sliced up individually between the ribs (ie. like slicing particular person ribeye steaks off a major rib), they’re referred to as lamb cutlets right here in Australia.
That is what a rack of lamb appears like:
Racks of lamb are offered both “Frenched” or untrimmed with the fats cap on.
-
“Frenched” aka French-trimmed is a type of trimming a rack the place firstly the fats cap is totally eliminated, abandoning simply the meat. The fats between the ribs is then eliminated. In a correctly, completely Frenched rack, any extra meat and fats can be lastly scraped from the ribs fully so when the rack cooks, the bones are fully naked. Tremendous eating eating places virtually at all times used Frenched lamb racks as a result of it appears extra elegant and the cuts comes served with a lot much less fats hooked up. Frenched racks, nevertheless, are the costliest due to the labour concerned in preparation and since a lot meat and fats is misplaced within the course of!
As for which is healthier, it actually comes down to non-public choice and finances. Untrimmed with fats cap on IS juicier and has a stronger lamb flavour (as a result of fats is the place a lot of the meat flavour is), however clearly you may have, properly, fats hooked up to your meat! It’s additionally less expensive than a Frenched rack. At Harris Farm Markets in Sydney, untrimmed racks of lamb promote for as little as $18/kg (on particular) whereas my butcher sells Frenched racks of lamb for $65/kg.
That may be a large discrepancy – so sure, finances can be an enormous issue right here!
What I (often) do:
I purchase worth untrimmed then I reduce off a lot of the fats myself. It nonetheless works out less expensive. And it doesn’t matter if I do a scruffy job as a result of it’s all hidden below the crumb!
Right here’s what you want for the crumb coating and the mustard unfold which is used to stick the crumb to the rack of lamb.
An egg??? Sure! As a result of the crumb coating is infamous for falling off with racks of lamb! Egg is the last word pure meals glue, so including a couple of teaspoons of whisked egg into the mustard actually helps to make the crumb coating keep on with the lamb.
It’s going to by no means adhere in addition to the crumb coating does on issues like schnitzel and Chicken Parmigiana merely due to the form of a rack of lamb and that we’re baking somewhat than frying. However including a little bit of egg positively improves the crumbing adhesion.
We solely use 3 teaspoons of egg, so use the remainder in your breakfast Scrambled Eggs. Straightforward!
I like to make use of hit of rosemary with my rack of lamb – in each the mustard unfold AND the crumbing. So you’ll be able to actually style it!
It actually is good and simple:
-
Sear the seasoned rack of lamb first on all surfaces – We would like good browning for flavour on the floor;
-
Smear with mustard combination – For extra flavour and likewise to behave because the “glue” for the crumb. The tang of the mustard is nice with the wealthy lamb;
-
Roast!
The prepare dinner time for a rack of lamb will differ relying on the scale, particularly for Frenched vs untrimmed. As a information, anticipate a small 500g/1lb Frenched rack to take round 20 minutes, whereas a bigger untrimmed rack about 800g/1.6lb will take nearer to 35 minutes.
Lamb racks are splendid cooked not more than medium uncommon, to take advantage of the tender juicy flesh. It needs to be blushing pink! For precision cooking, bear in mind the idea of “carry-over cooking”, which is when the meat continues to rise barely in temperature after being faraway from the oven. I clarify under.
Inside temperature for:
-
Medium uncommon (my most popular, a rose pink) is 57°C/135°F out of oven – it should rise to 60°C / 145°F whereas resting which is medium uncommon;
-
Uncommon (purple) – 47°C / 117°F out of oven. It’s going to rise whereas resting to 52°C/125°F which is uncommon.
Notice that due to the form and comparatively small dimension of lamb racks, the ends of the rack can be extra cooked than the center. That is inevitable. But it surely really at all times appears to work out, since you often have not less than a couple of individuals who choose extra well-done lamb.
And actually, even medium lamb rack continues to be very tender and juicy!
In case you’re choosing the Creamy White Wine & Mustard Sauce choice, right here’s what you want:
It’s only a plonk-simmer-reduce job!
Serve it on the facet so folks can assist themselves to as a lot or as little sauce as they need. It’s fairly intensely flavoured so that you don’t really need to drown the lamb within the sauce in any other case it should overwhelm the flavour of the lamb!
One of many serving choices I’m sharing as we speak is a facet of roasted greens that are roasted concurrently the lamb. As root greens take longer to prepare dinner, they have to be parboiled earlier than tossing in oil and roasting alongside the lamb if they’re to complete cooking on the identical time.
Nevertheless, when you skip the roast greens and need one thing just a little lighter on the facet, listed below are some choices:
-
Spring Salad can be an exquisite choice – provided that spring lamb is essentially the most prized of the yr!
-
French Bistro Salad – a brand new salad I simply shared, this can be a leafy inexperienced salad meant to be served alongside wealthy mains resembling this; and
-
evenly buttered Herb Child Potatoes – a chic, lighter choice for a potato facet that’s not drowning in cream and butter!
In any other case, any leafy greens or steamed greens with a traditional French dressing Salad Dressing would go down a deal with too.
And at last, only one parting piece of recommendation: Be sure you have a meat thermometer available. I can’t stress this sufficient! Don’t wing it with a rack of lamb, it’s too costly to danger overcooking! – Johnsat x
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
- Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
- 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.
- 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.
Notes
1. Rack of Lamb – Usually 8 rib racks (give or take 1). It is your choice whether you use Frenched (trimmed, smaller, more expensive) or not (ie. fat cap on, and untrimmed, but better value).
Frenched racks come with all the fat trimmed off so they are much smaller, usually 500-650g for 7 to 8 bones, and are much more expensive. It’s more elegant and this is how restaurants typically serve lamb.
Untrimmed (ie. fat cap on, an minimal trimming) has layer of fat and more meat on the lamb, usually 750g – 900g/1.5lb – 1.8 lb (for really large, extra fatty!)
Pictured in post are racks with the cap left on BUT excessive fat on the cap was trimmed. The video shows a rack that’s got the cap fully left on. Fat cap on is juicier and more intense lamb flavour (fat protects meat) but if you don’t like fat, then trim it back a bit or get Frenched racks.
Portions: Ideal is 4 bones/cutlets per person. Yes, lamb racks are an indulgence!!
2. Egg – You don’t usually see egg in crumbed rack of lamb recipes. I add it because it makes the crumb stick better – just like with anything else you crumb which is typically dredged in egg before coating with breadcrumbs.
Note: The crumb will never bond to lamb like superglue. But adding egg does make it adhere better.
3. Panko breadcrumbs – Panko yields a better, crunchier crust than using ordinary finer breadcrumbs but feel free to use normal if you prefer. You can find Panko in the Asian section of grocery stores, though it’s always cheaper at Asian stores!
4. Cook times will vary depending on the size of your lamb. You MUST have a meat thermometer to ensure you get it right!
Internal temperature for:
medium rare (my preferred, 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.
As a rough guide (for medium rare), a small 500g/1lb frenched rack will take 20 minutes and a larger 800g/1.3lb will take 35 minutes). But use your meat thermometre!
5. Serving options:
Plain: The crumb already has plenty of flavour and the meat itself is so juicy and tender, you really can serve it as-is and your diners will be delighted.
Creamy White Wine & Mustard Sauce: Rich and a flavour-bomber! So use sparingly, just a bit to add a bit of moistness to the lamb. It’s quite an elegant sauce and looks great against the blushing pink lamb and golden crumb. It makes more than you need for 1 rack but impractical to make less. Leftovers will go brilliantly with any plain seared protein (steak, chicken, pork … but maybe not fish, it’s a bit too intense).
Pea puree: An elegant option that plays two roles: As a side and as a sauce. It also looks so great, adding a splash of vibrant green colour to the plate! This is a very classic, posh restaurant serving option. Recipe here.
Roasted vegetables option: Boil root veg in salted water until almost cooked through, toss with any veg that doesn’t need parboiling. Drain and toss with some olive oil, salt and pepper. Roast at the same time as lamb. In my recipe example I used: 300g potato, 2 carrots, 1 red onion.
6. Storage and reheating – Cooked meats keep for 3 – 5 days. You can reheat the lamb in the oven or a microwave. However reheat gently to avoid overcooking as much as possible. The crumb will not be quite crispy, but it’s still tasty and with sauce – no worries!
7. Nutrition – Nutrition values are given for the whole rack, not individual serves.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
