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Lamb Crusted

Lamb Crusted

Lamb crusted is not just a meal; it's a culmination of flavors and textures that offer a great dining experience. This dish marries port of a savory breadcrumb coating with notes of garlic, rosemary, and mustard that elevate the tender meat beneath.
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Author: Lori Walker, MS, RD
Course: Main Course
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4

Equipment

Ingredients

  • Here’s what you'll need to whip up this exquisite dish:
  • - 1 rack of lamb 6 to 9 bones, your choice of Frenched or untrimmed (Note 1)
  • - 1 1/4 tsp sea 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
  • - 1 tsp lemon zest adds a fresh zing
  • - Garlic Parmesan Crumb:
  • - 1 cup Panko breadcrumbs Note 3
  • - 2 tbsp freshly grated parmesan cheese
  • - 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 such as Sauvignon Blanc, Pinot Grigio, or a nice blend
  • - 1 cup low-sodium chicken broth
  • - 1 cup heavy/thickened cream
  • - 1 tbsp Dijon mustard
  • - 1/8 tsp each salt and pepper
  • Adding a touch of lemon zest to your mustard mixture brightens the flavors and complements the richness of the lamb beautifully.

Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 200°C (390°F). Make sure to adjust your oven rack to the middle position for even cooking.

Step 2: Prepare the Lamb

  • Seasoning
  • Take your rack of lamb and sprinkle it generously with salt and pepper all over. This simple seasoning is crucial for enhancing the lamb’s natural flavors.
  • Searing
  • In a heavy-based skillet, heat 1 tablespoon of olive oil over high heat. Carefully place the lamb rack in the skillet and sear it all over until it achieves a beautiful brown crust—around 1.5 minutes on each side, including the short ends. Don’t worry if it looks raw on the inside; that's just part of its charm! After browning, let it cool on a plate for about 5 minutes, uncovered.

Step 3: Make the Mustard Spread

  • In a small bowl, mix together the Dijon mustard, chopped rosemary, minced garlic, and the lightly whisked egg. This will serve as your flavorful “glue” to hold the breadcrumbs in place.

Step 4: Prepare the Crumb Coating

  • In a separate bowl, combine the Panko breadcrumbs, grated parmesan, minced garlic, salt, pepper, and chopped rosemary. Blend these ingredients well. Next, pour in the melted butter and stir until the mixture is evenly moistened. Transfer this crumb blend to a large plate, ensuring it’s wide enough for the lamb rack.

Step 5: Crumb the Lamb

  • Now, take the cooled lamb rack and spread the mustard mixture generously on the underside. Next, press the lamb into the breadcrumb mixture, ensuring the crumbs stick well. Turn the rack over and repeat the mustard then crumb process for the other side.

Step 6: Transfer and Roast

  • Place the lamb on a rack set in a baking tray. If you wish to roast some vegetables, arrange them around the rack. However, be cautious not to crowd the lamb. Roast a Frenched rack for 20 minutes or an untrimmed one for 30-35 minutes, until the internal temperature reaches 60°C (140°F) for medium-rare doneness.

Step 7: Rest & Carve

  • Once it's done roasting, transfer the lamb to a cutting board and loosely cover it with foil. Let it rest for about 5 minutes. This helps the juices redistribute for an even more tender outcome.
  • When you’re ready, use a very sharp knife to cut the lamb into servings. It’s best to slice through 2 or 3 bones at a time, cradling the crumbly topping gently as you cut. This way, you maintain that delicious crust.

Step 8: Serve

  • Serve the lamb crusted on its own, alongside the optional creamy white wine sauce, or perhaps with a smooth pea puree for a lovely contrast.

Notes

- Resting is Key: Always give your lamb time to rest after roasting to keep it juicy.
- Bread Crumb Alternatives: If you’re gluten-free, use gluten-free Panko breadcrumbs for the crust.
- Experiment with Herbs: Swap out rosemary for thyme or oregano for a different flavor profile!
- Sear with Care: Make sure your skillet is hot enough before searing to ensure a good crust forms.
- Take Internal Temperature: Use an instant-read thermometer to check for doneness accurately—this eliminates guesswork!
Keyword: Lamb Crusted