Rosemary and Parmesan Crusted Rack of Lamb
It’s an early Easter this year so we have brought out a dish that is great for warmer days but still has everyone’s Easter favourite - lamb. The aromatics of rosemary with the punch of parmesan pairs beautifully with the sweet tender lamb. Making a little mustard glaze helps the panko crumbs stick to lamb and using panko crumbs are lighter and crunchier. This is an old family favourite so feel free to adjust measurements as required.
Serves 4
Rack of lamb (frenched or unfrenched) 8 points
1 egg
3 tbsp Dijon mustard
Bunch of fresh rosemary (4-6 sprigs), finely chopped
4 garlic gloves minced
1 ½ cups panko breadcrumbs
½ cup finely grated parmesan
2-3 tbsp melted butter
Salt flakes and freshly ground black pepper
Olive Oil
Take lamb out of fridge at least half an hour prior to cooking, loosely covered with foil or under a cover so it isn’t too cold. Meanwhile place a heavy-bottom pan on medium heat. Rub the olive oil into the meat making sure you get it all over and season well with salt flakes and freshly ground pepper.
Preheat oven to 200ºC.
Turn the pan onto high and sear the lamb well until brown on all sides. We are not cooking all the way through - just making sure it is well browned. Remove from heat and set aside.
To make the mustard glaze, whisk the egg thoroughly in a small bowl. Add the mustard, half of the rosemary and half of the garlic. Mix well.
In another bowl, mix the remaining rosemary and garlic, along with parmesan and breadcrumbs together (you can choose to do this in a blender to save chopping). Stir in melted butter gradually until you have a damp crumb that holds its shape with you press it but it isn’t too wet. Tip onto a flat tray or large plate.
Spread the mustard mixture all over the lamb including the ends. Then place lamb onto breadcrumbs and press crumbs all over the lamb making a thick crust.
Roast in the oven for 20-25 minutes until medium-rare (internal temperature of 60ºC). Remove from oven and cover loosely with foil to rest for 10-15 minutes.
Serve with your favourite vegetables or salad.
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Rosemary and Parmesan Crusted Rack of Lamb
Ingredients
- Rack of lamb (frenched or unfrenched) 8 points
- 1 egg
- 3 tbsp Dijon mustard
- Bunch of fresh rosemary (4-6 sprigs), finely chopped
- 4 garlic gloves minced
- 1 ½ cups panko breadcrumbs
- ½ cup finely grated parmesan
- 2-3 tbsp melted butter
- Salt flakes and freshly ground black pepper
- Olive Oil
Method
- Take lamb out of fridge at least half an hour prior to cooking, loosely covered with foil or under a cover so it isn’t too cold. Meanwhile place a heavy-bottom pan on medium heat. Rub the olive oil into the meat making sure you get it all over and season well with salt flakes and freshly ground pepper.
- Preheat oven to 200ºC.
- Turn the pan onto high and sear the lamb well until brown on all sides. We are not cooking all the way through - just making sure it is well browned. Remove from heat and set aside.
- To make the mustard glaze, whisk the egg thoroughly in a small bowl. Add the mustard, half of the rosemary and half of the garlic. Mix well.
- In another bowl, mix the remaining rosemary and garlic, along with parmesan and breadcrumbs together (you can choose to do this in a blender to save chopping). Stir in melted butter gradually until you have a damp crumb that holds its shape with you press it but it isn’t too wet. Tip onto a flat tray or large plate.
- Spread the mustard mixture all over the lamb including the ends. Then place lamb onto breadcrumbs and press crumbs all over the lamb making a thick crust.
- Roast in the oven for 20-25 minutes until medium-rare (internal temperature of 60ºC). Remove from oven and cover loosely with foil to rest for 10-15 minutes.
- Serve with your favourite vegetables or salad.
