Easter celebration calls for the best of flavours and the best of foods. Today, I am delighting the family with this succulent and moist rosemary-garlic crust rack of lamb. The recipe is an absolute sensation! Well cooked, slightly pink moist lamb, covered in flavour rich crusty topping – rosemary, garlic, parmesan! Without a doubt this is one of the most beloved pieces of lamb I have ever served. And to be sure, I have cooked lamb in variety of ways – Moroccan spiced rack of lamb, roast leg of lamb with dry apricot staffing, herb-spiced lamb chops… The list is endless.
The recipe I cook for our festive meal today is simple. First, sear the lamb on all sides. Prepare a mustard, rosemary and egg “glue” mixture, then press bread crumbs, parmesan, garlic and rosemary crust on top. Bake in the oven for 20 minutes for rare, 30 minutes for medium-rare and 35 minutes for well-done. Let the meat rest for 5 minutes and carve. Serve with fresh green salad and delicious creamy white wine sauce.
I have been hesitant regarding the sauce. Traditionally, I would serve the lamb with mint Béarnaise sauce. Mint fits so well to a tender piece of lamb. However, considering the calories, I am opting for a lighter sauce version today. I am making a white wine sauce with aromatic wild game stock. Only once the liquid reduces by ¾ I add the cream and let the sauce thicken. The sauce is flavour-rich yet tender and does not overpower the already delicious lamb.
You may serve the dish with green asparagus, potato mash, green pea mash, green salad or roast veggies. I am opting for a light green salad in champagne vinaigrette and classic croquettes. Prepared in the air-fryer, the golden-brown croquettes are ready in a few minutes. Finally, it is a pleasure to join the family, sit down and enjoy. Happy Easter, everyone!
Ingredients
Rack of Lamb:
- 800g, 2 racks of lamb
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
Dijon Mustard “Glue”:
- 3 tsp egg
- 3 tbsp Dijon mustard
- 1 tbsp fresh rosemary leaves
Rosemary Crumb:
- 1 cup Panko breadcrumbs
- 3 tbsp parmesan
- 1 garlic clove
- 1/4 tsp each salt and pepper
- 2 tbsp fresh rosemary leaves
- 30g butter
Creamy White Wine Sauce:
- 1 cup dry white wine
- 1 cup wild game stock
- 1 cup heavy/thickened cream
- 1/8 tsp each salt and pepper
Method
1. Preheat the oven to 200°C.
2. Prepare the Lamb: Sprinkle the lamb rack with salt and pepper. Heat 1 tbsp of olive oil in a heavy based skillet over high heat. Sear the lamb rack all over until nicely browned – including each short end. It will be still fully raw inside. Transfer to a plate and let the meat cool for 10 minutes, uncovered.
3. Mustard Spread: Finely chop the rosemary. Lightly beat one egg. Mix the Dijon mustard, the rosemary and three teaspoons from the egg in a small bowl.
4. Rosemary Crumb: Grate the parmesan. Finely chop fresh the rosemary leaves. Mince one garlic clove. Melt the butter. Spread the Panco bread crumbs over a large dinning plate and mix with parmesan, garlic, rosemary and melted butter. Cover the racks of lamb with the mustard mix. Press into breadcrumb mixture on all sides.
5. Transfer the lamb racks on a tray and roast in the oven for 20-30 minutes. Once cooked, place the lamb on a cutting board, loosely cover with foil and let it rest for 5 minutes.
6. For the Sauce: Boil the wine and chicken stock together until reduced by 3/4, then whisk in the cream and simmer for 5 minutes until thickened.
7. Serve the rosemary crust rack of lamb with the creamy white wine sauce, fresh green salad and croquettes.
