Introduction
Indulge in a gourmet experience with this exquisite rack of lamb recipe, perfect for special occasions or an impressive dinner. The succulent lamb is coated in a flavorful Dijon mustard glaze, topped with a crunchy garlic Parmesan crumb, and served with a rich creamy white wine and mustard sauce. Elevating your culinary skills has never been easier!
Detailed Ingredients with measures
Rack of Lamb:
– 1 rack of lamb (6 to 9 bones)
– 1 1/4 teaspoons salt
– 3/4 teaspoon black pepper
– 2 tablespoons olive oil
Dijon Mustard “Glue”:
– 3 teaspoons egg, lightly whisked
– 3 tablespoons Dijon mustard
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 small garlic clove, minced
Garlic Parmesan Crumb:
– 1 cup Panko breadcrumbs
– 2 tablespoons Parmesan, finely grated
– 1 garlic clove, finely minced
– 1/4 teaspoon each salt and pepper
– 2 tablespoons fresh rosemary leaves, finely chopped
– 30g (2 tablespoons) butter, melted
Creamy White Wine & Mustard Sauce:
– 1 cup dry white wine (e.g., Sauvignon Blanc, Pinot Gris, Semillon, or any blend)
– 1 cup chicken stock, low sodium
– 1 cup heavy/thickened cream
– 1 tablespoon Dijon mustard
– 1/8 teaspoon each salt and pepper
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 2-4
Detailed Directions and Instructions
1. Preheat the Oven
Preheat the oven to 200°C (390°F).
2. Prepare the Lamb
Season the lamb rack with 1 1/4 teaspoons salt and 3/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy-based skillet over high heat. Sear the lamb rack on all sides until nicely browned, including each short end. The inside will still be raw. Transfer the lamb to a plate and let it cool for 10 minutes, uncovered.
3. Prepare the Dijon Mustard “Glue”
In a small bowl, combine 3 teaspoons lightly whisked egg, 3 tablespoons Dijon mustard, 1 tablespoon finely chopped fresh rosemary leaves, and 1 small minced garlic clove.
4. Prepare the Garlic Parmesan Crumb
In a bowl, mix 1 cup Panko breadcrumbs, 2 tablespoons finely grated Parmesan, 1 finely minced garlic clove, 1/4 teaspoon each salt and pepper, and 2 tablespoons finely chopped fresh rosemary leaves. Pour 30g (2 tablespoons) melted butter over the breadcrumb mixture and mix well.
5. Coat the Lamb
Brush the cooled lamb rack with the Dijon mustard mixture on all sides. Press the breadcrumb mixture onto the mustard-coated lamb, ensuring an even coating.
6. Roast the Lamb
Place the crumbed lamb rack on a baking tray. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare. Remove from the oven and let it rest for 5 minutes before slicing.
7. Prepare the Creamy White Wine & Mustard Sauce
In a saucepan over medium heat, combine 1 cup dry white wine and 1 cup low-sodium chicken stock. Bring to a boil and let it reduce by three-quarters. Whisk in 1 cup heavy/thickened cream and 1 tablespoon Dijon mustard. Season with 1/8 teaspoon each salt and pepper. Simmer for 5 minutes until the sauce thickens.
8. Serve
Slice the rested lamb rack into individual chops. Serve with the prepared creamy white wine and mustard sauce.
Notes
Preparation Tip
Make sure to allow the lamb rack to rest after roasting to retain its juices for a tender result.
Substitution Options
For a different flavor profile, you can substitute the dry white wine with a different variety like Chardonnay or a fruity rosé.
Storage
Leftover lamb and sauce can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently before serving.
Serving Suggestion
Consider serving the lamb with roasted vegetables or a fresh salad to complement its rich flavors.
Cook techniques
Preparation of Lamb Rack
Season the lamb rack generously with salt and black pepper for enhanced flavor. Searing in a hot skillet locks in juices and creates a flavorful crust.
Dijon Mustard Application
The mustard acts as a glue for the breadcrumb mixture, ensuring good adherence. Mixing in fresh herbs and garlic adds aromatic depth.
Creating Garlic Parmesan Crumb
Combining Panko breadcrumbs with Parmesan and fresh rosemary gives a textural contrast and rich flavor. Melted butter binds the crumbs, ensuring they crisp up nicely during roasting.
Roasting Technique
Roasting at a high temperature allows for a beautiful browned exterior while keeping the inside tender. Monitoring the internal temperature is key to achieving the desired doneness.
Making the Creamy Sauce
Reducing white wine and chicken stock concentrates flavors before adding cream and Dijon mustard, resulting in a rich, velvety sauce that complements the lamb beautifully.
FAQ
What is the ideal cooking temperature for lamb?
For medium-rare lamb, aim for an internal temperature of 57°C (135°F).
Can I use a different type of mustard?
Yes, you can experiment with other mustards, but Dijon provides a nice balance of tanginess and depth of flavor.
What can I substitute for Panko breadcrumbs?
You can use regular breadcrumbs; however, Panko is preferable for its light, airy texture that yields a crispier coating.
How do I store leftovers?
Store any leftover lamb and sauce in airtight containers in the refrigerator for up to 3 days.
Can I prepare the sauce in advance?
Yes, the sauce can be made in advance. Reheat gently on the stove before serving.
Conclusion
The rack of lamb, beautifully seasoned and coated with a flavorful Dijon mustard and garlic Parmesan crumb, creates a delightful main course that is sure to impress. Served with a rich creamy white wine and mustard sauce, this dish combines savory, tangy, and aromatic flavors that elevate the overall dining experience. It’s perfect for special occasions or to make any dinner feel extraordinary.
More recipes suggestions and combination
Roasted Vegetables
Pair your lamb with a medley of roasted seasonal vegetables such as carrots, asparagus, and bell peppers, seasoned with olive oil, garlic, and fresh herbs.
Mashed Potatoes
Creamy mashed potatoes flavored with butter, cream, and a hint of roasted garlic will complement the richness of the lamb and sauce.
Quinoa Salad
A light quinoa salad with cherry tomatoes, cucumber, parsley, and a lemon vinaigrette adds a fresh and healthy contrast to the heavy lamb dish.
Herbed Couscous
Fluffy couscous tossed with fresh herbs, olives, and a squeeze of lemon can provide a delightful Mediterranean twist to your meal.
Grilled Asparagus
Grilled asparagus drizzled with balsamic reduction or lemon juice is a simple yet elegant side that adds a pop of color and flavor.
Red Wine Reduction Sauce
For an alternate sauce, consider a red wine reduction infused with rosemary and thyme that can bring a different depth of flavor to the lamb.
Chocolate Mousse
End the meal on a sweet note with a rich chocolate mousse, which offers a satisfying contrast to the savory main course.
