Rack of lamb is a premium cut of lamb, and this roasted crusted lamb rack recipe really makes the most of it! You’ll love the rosemary and garlic flavour in the crumb, plus my cheeky trick to ensure it doesn’t fall off.
I’m also providing a selection of serving options – including an elegant Creamy White Wine Mustard Sauce!
Crumbed Rack of Lamb
This is the first rack of lamb recipe I’ve shared, and I was torn with indecision about whether to do a classic, plainly roasted version (which I eventually did make!) or go all out with a crumbed number, reserved for special occasions.
The crumb number won out … because who doesn’t go mad over tender, juicy lamb meat with a golden crunchy crust?? (Vegetarians are excused from answering this question 😉) Especially when we load it up with rosemary and garlic flavour, with an extra savoury boost from parmesan??
Serving options!
In today’s rack of lamb recipe, I’m also offering up 3 different ways to serve it. This originated from the fact that the RecipeTin Family have passionate and varying opinions on this particular matter of how best to serve lamb racks! And perhaps you and your clan do too, so you can choose for yourself:
Straight up, as is, with no sauce – Perfectly cooked lamb is soooo juicy and tender, and with the crust already punching well above its weight in the flavour division, nothing else is needed!
Creamy White Wine & Mustard Sauce – Pictured above, which really takes it over the top with extra flavour. I love the colour contrast and am just a total sucker for a sauce with roast meats; or
Pea Puree – The compromise, as it were! It does double duty as a sauce / side, with the bonus that it looks so good! That vibrant colour! That velvety texture! A very restaurant-inspired way to serve lamb ……. Recipe here.
(PS In case you are wondering, my brother is an advocate of #1, I’m all for #2, and #3 is the compromise. My mother WAS in #2, then my brother swayed her to #1. She’s so easily influenced! 😂)
What is a rack of lamb?
A rack of lamb is a premium cut of meat, and is the lamb equivalent of prime rib of beef, both anatomically-speaking, and how it is regarded. It is a section of loin meat with the rib bones attached.
Since it’s the loin, the meat in a rack is the most tender, juicy cut on the animal. When sold sliced up individually between the ribs (ie. like cutting individual ribeye steaks off a prime rib), they are called lamb cutlets here in Australia.
This is what a rack of lamb looks like:
Racks of lamb are sold either “Frenched” or untrimmed with the fat cap on.
“Frenched” aka French-trimmed is a form of trimming a rack where firstly the fat cap is completely removed, leaving behind just the meat. The fat between the ribs is then removed. In a properly, perfectly Frenched rack, any excess meat and fat is also finally scraped from the ribs completely so when the rack cooks, the bones are completely bare. Fine dining restaurants almost always used Frenched lamb racks because it looks more elegant and the cuts comes served with much less fat attached. Frenched racks, however, are the most expensive because of the labour involved in preparation and because so much meat and fat is lost in the process!
“Cap on” is where the lamb rack still has a layer of fat on it, like pictured above. The extent of the layer of fat varies – the one pictured above has had most of the fat trimmed away, leaving behind just a thin layer of fat. It has also been partially Frenched, as you can see some fat has been removed from between the ribs, so that it looks more a bit more like a classic Frenched rack. Sometimes you’ll see a really thick cap of fat (and also some meat under it) which is not trimmed at all, such as the one pictured in the video.
As for which is better, it really comes down to personal preference and budget. Untrimmed with fat cap on IS juicier and has a stronger lamb flavour (because fat is where most of the meat flavour is), but obviously you have, well, fat attached to your meat! It’s also much cheaper than a Frenched rack. At Harris Farm Markets in Sydney, untrimmed racks of lamb sell for as low as $18/kg (on special) whereas my butcher sells Frenched racks of lamb for $65/kg.
That is a huge discrepancy – so yes, budget is also a big factor here!
What I (usually) do:
I buy value untrimmed then I cut off most of the fat myself. It still works out much cheaper. And it doesn’t matter if I do a scruffy job because it’s all hidden under the crumb!
Rack of Lamb crumbing ingredients
Here’s what you need for the crumb coating and the mustard spread which is used to adhere the crumb to the rack of lamb.
An egg??? Yes! Because the crumb coating is notorious for falling off with racks of lamb! Egg is the ultimate natural food glue, so adding a few teaspoons of whisked egg into the mustard really helps to make the crumb coating stick to the lamb.
It will never adhere as well as the crumb coating does on things like schnitzel and Chicken Parmigiana simply because of the shape of a rack of lamb and that we are baking rather than frying. But adding a bit of egg definitely improves the crumbing adhesion.
We only use 3 teaspoons of egg, so use the rest for your breakfast Scrambled Eggs. Easy!
I like to use a good hit of rosemary with my rack of lamb – in both the mustard spread AND the crumbing. So you can really taste it!
How to make Crumbed Rack of Lamb
It really is nice and straightforward:
Sear the seasoned rack of lamb first on all surfaces – We want good browning for flavour on the surface;
Smear with mustard mixture – For more flavour and also to act as the “glue” for the crumb. The tang of the mustard is great with the rich lamb;
Press rack on to breadcrumb mixture (see video for my technique: Underside first, press, upper side, roll!); then
Roast!
The cook time for a rack of lamb will differ depending on the size, especially for Frenched vs untrimmed. As a guide, expect a small 500g/1lb Frenched rack to take around 20 minutes, whereas a larger untrimmed rack about 800g/1.6lb will take closer to 35 minutes.
Internal temperature of cooked lamb
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.
Note that because of the shape and relatively small size of lamb racks, the ends of the rack will be more cooked than the middle. This is inevitable. But it actually always seems to work out, because you usually have at least a few people who prefer more well-done lamb.
And honestly, even medium lamb rack is still very tender and juicy!
Creamy White Wine & Mustard Sauce
If you’re opting for the Creamy White Wine & Mustard Sauce option, here’s what you need:
It’s just a plonk-simmer-reduce job!
Serve it on the side so people can help themselves to as much or as little sauce as they want. It is quite intensely flavoured so you don’t actually want to drown the lamb in the sauce otherwise it will overwhelm the flavour of the lamb!
What to serve with Crumbed Rack of Lamb
One of the serving options I’m sharing today is a side of roasted vegetables which are roasted at the same time as the lamb. As root vegetables take longer to cook, they need to be parboiled before tossing in oil and roasting alongside the lamb if they are to finish cooking at the same time.
However, if you skip the roast vegetables and want something a little lighter on the side, here are some options:
Spring Salad would be a wonderful option – given that spring lamb is the most prized of the year!
French Bistro Salad – a new salad I just shared, this is a leafy green salad intended to be served alongside rich mains such as this; and
lightly buttered Herb Baby Potatoes – an elegant, lighter option for a potato side that’s not drowning in cream and butter!
Otherwise, any leafy greens or steamed vegetables with a classic Vinaigrette Salad Dressing would go down a treat too.
And finally, just one parting piece of advice: Make sure you have a meat thermometer on hand. I cannot stress this enough! Don’t wing it with a rack of lamb, it’s too expensive to risk overcooking! – Nagi x
Watch how to make it
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Rosemary Crumbed 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
Dijon Mustard “Glue”:
- 3 tsp egg , lightly whisked (Note 2)
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary leaves , finely chopped
- 1 small garlic clove , minced
Garlic Parmesan Crumb:
- 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
Creamy White Wine & Mustard Sauce (Optional, Note 5):
- 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.
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.
Recipe Notes:
- 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!)
- 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.
- 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.
Nutrition Information:
Life of Dozer
Pool-wet Dozer not allowed inside until he dries off a bit… but..
…of course he pushes the boundaries as always!!
Amazing!!!! This was incredible. I served it with roast potatoes, pumpkin and carrots and tossed them in the excess crumb mix and the veg were amazing. Could you do some more special occasion menus? ( my husbands birthday is coming up and would love some menu ideas!) thank you!
Nagi, you include roasted vegetables in the video and photos but no mention in the recipe. Could you clarify how to cook the vegetables? I want to make this next Wednesday. Thanks.
Hi Jeanne, it’s one of the serving options I provide – you’ll find this along with other options in the recipe notes 🙂 N x
I couldn’t find Rosemary for the life of during Christmas, so I used Tarragon as a sub. Worked perfectly!
Hi Nagi
Just wanted to thank you for this recipe and the variations. I made it for Christmas dinner yesterday and it was fabulous! There were lots of compliments. We had the version with the cream and wine sauce – delicous, can’t wait to try it with the pea puree
Hi Nagi,
Do you think it would be possible to sear and crumb these a day ahead?
Hope you have a great Christmas!
Thanks
Absolutely! As soon as the outside cools, crumb then wrap in cling wrap – it will hold the crumb on 🙂 N x
HI, Nagi! Rack of lamb is a favorite here; it’s my go-to company meal and I make many variations, including one with pistachios in the crust. But I can never get the crumbs to stay on, so I am excited to try your secret next time. I’m also glad to see that you trim most of the fat cap off, too. Most other recipes I’ve seen leave it on. Mr. Fussy says Hi and is always happy when I make a “Nagi recipe.” All the best from us both.
This is the bomb!
Made it last night and having leftovers for lunch today.
I don’t often buy lamb cutlets as they are soo expensive.
This recipe makes it a special treat!
I assume you can make the typical brown gravy with the drippings? Or not?
Yes 100% Mary – just follow the recipe here: https://www.recipetineats.com/lamb-chops-with-rosemary-gravy/ N x
Hi Nagi, I love all your recipes, made this yesterday and followed to a T, unfortunately the lamb seemed to “steam” under the panko and mustard, giving a fleshy texture even though it was cooked, I was expecting a more crunchy bite and roasted lamb texture, the lamb steamed underneath. but the idea was lovely thank you
Hi Lilly, I’ve never had that problem, what type of oven were you using and what setting? N x
You’re a good boy, Dozer. Someone’s in love with you in the Philippines. I always look for Dozer before I read your recipe, sorry Nagi 🙂
Hi Nagi,
I saw this recipe this morning and showed my hubby. We were both so jazzed up about it I went out a bought a rack of lamb and made it for dinner tonight. Amazing.
Wahoo, that’s great Allison – I hope it was a hit!! N x
I’d love to make this for Christmas dinner but my son is averse to anything with the bone in. Is there a suitable alternative cut of lamb and if so, should I serve it sliced thickly?
ps. Congratulations on your star article. I always check out what Dozer’s up to before I read your recipe. Sorry.
Hi Victora – what about a boneless rack??
This rack of lamb looks amazing and I can’t think of anything else. I can’t wait to give it a go.
It’s sooooo good Edward! N x
Hi, Nagi,
Congrats on the gorgeous article!
Question on the rack of lamb — what could I substitute for the Dijon mustard with the crumbs (have a very mustard-averse person in the family!) — and is there any way to make the sauce without mustard?
Thanks!
Merry Christmas and HEALTHY New Year!
Hi Donna, you could sub with mayo to help make the “glue” to stick the crumb on and for the sauce, the closest flavour would be a horseradish cream (otherwise I’d opt for a gravy) – N x
Congratulations on that Christmas magazine Nagi!!
It looks fascinating!
Thank you as ever for that delish looking lamb recipe. I want to try that, it’s just to get the best rack of lamb without any fat.
Dozer continues to entertain me … He’s still so adorable and ofc very spoilt. 🙂
Have a great Tuesday. Love and Hugs …
Hi Gail – you don’t need to find one without the fat cap as you can always trim it down! I hope you give this recipe a go!! N x
Hi Nagi, thanks. I love lamb, but once the fat is there my throat becomes “cloudy” it’s a very odd feel and that’s throughout my life every time I eat fatty lamb.
Once I can get lean lamb from the store, I’ll definitely give it a go.
Enjoy the day .. hugs 🙂
Nagi, OMGosh… I am not a Mutton fan but this rack of lamb looks so delicious. I am going to tempt it soon. Living in the US we, as my family, really didn’t cook lamb. I tried it once and it was awful. But this is a complete game changer. The creamy white wine and mustard sound so appealing. It’s a MUST DO.
Congrats on your magazine cover and article. You are the BEST of the Best when it comes to cooking. <3
Tiggzzz
Oh no – how was it cooked Alicia??? I find I always convert people to love lamb with a slow cooked cut – the meat is fall apart tender and it makes the most beautiful gravy! N x
Sincere congratulations again on your huge Christmas milestone getting published in the Herald – I do not think your overseas readers will understand what a big’deal’ that is ! A lamb rack is by far my favourite cut of meat – because of the cost factor it normally does come from the supermarket frenched as it is usually sold hereabouts. I absolutely love your ‘plain’ number 1 but would not hesitate to place it on the pea puree . . . rosemary, garlic, panko carefully cooked to medium-rare: pure and utter heaven !
Thanks so much Eha!! And I loooove a good lamb rack too, supermarket can be just as good for the price 🙂 N x
And Mom – His name is not Dasher or Dancer or Prancer or Vixen . . . or Comet or Donner or Blitzen or Rudolph . . . it IS Dozer . . . not a reindeer dear Momma . . . 🙂 ! 🙂 ! 🙂 !!!
Your new recipes like sticky chicken and the ones in the magazine spread don’t have a print option. Therefore I can’t copy them. Could you please use that option again. I’m old and disabled. This change isn’t for the better as far as I’m concerned. Love your dog pictures.
Hi Brenda, that’s because they are on the Good Food website – not my website. I hopefully will be adding them to my blog as well with the usual print option 🙂 N x
Magical Nagi, Chef Suprema. Yet again you’ve made my whole long day. How do you do all that you do so beautifully? You are much admired!
Giant congratulations on the beautiful magazine cover and all the delicious inclusions! Is there a way to purchase this?
You are a daily miracle, Nagi. You mean a great deal to lots of people. Thank you for the hope, the kindness, the belief and the humor in each and every recipe.
You are a treasure beyond measure!
WOW!
Such delicious offerings for Christmas service, Nagi! I want to have them all…right now! ;0)
Congratulations once again for your magazine coverage…you truly are so talented and deserving. I’m checking to see if it available in Canada where I live!
And…Dozer! What a hilarious snap of his pal’s tail whack!
But then, when is he not adorable!