Rosemary Lamb Rack (Print Version)

# Ingredients:

→ Lamb

01 - 1 rack of lamb (6-9 bones)
02 - 1 1/4 tsp salt
03 - 3/4 tsp black pepper
04 - 2 tbsp olive oil

→ Dijon Mustard Glue

05 - 3 tsp lightly whisked egg
06 - 3 tbsp Dijon mustard
07 - 1 tbsp finely chopped rosemary
08 - 1 small garlic clove, minced

→ Garlic Parmesan Crumb

09 - 1 cup Panko breadcrumbs
10 - 2 tbsp finely grated parmesan
11 - 1 garlic clove, minced
12 - 1/4 tsp salt
13 - 1/4 tsp pepper
14 - 2 tbsp finely chopped rosemary
15 - 2 tbsp melted butter

→ Creamy White Wine & Mustard Sauce (Optional)

16 - 1 cup dry white wine
17 - 1 cup chicken stock
18 - 1 cup heavy cream
19 - 1 tbsp Dijon mustard
20 - 1/8 tsp salt
21 - 1/8 tsp pepper

# Instructions:

01 - Preheat oven to 390°F, middle shelf.
02 - Sprinkle lamb with salt and pepper. Heat 1 tbsp oil in a skillet on high, sear all sides 1.5 minutes each. Cool 5 minutes.
03 - Mix Dijon, rosemary, garlic, and 3 tsp egg in a small bowl.
04 - Mix Panko, parmesan, garlic, salt, pepper, and rosemary in a bowl, then stir in melted butter. Spread on a plate.
05 - Spread mustard mix on lamb underside, press into crumbs, then coat top and ends, pressing into crumbs.
06 - Place lamb on a rack in a tray. Roast 20 minutes for Frenched, 30-35 for untrimmed, until 140°F inside.
07 - Rest lamb 5 minutes under foil, then slice into 2-3 bone portions with a sharp knife.
08 - Boil wine and stock until reduced by 3/4, whisk in cream and mustard, simmer 3-5 minutes until thickened.

# Notes:

01 - Frenched racks are trimmed, untrimmed are juicier—your choice.
02 - Egg in mustard helps crumbs stick better.
03 - Serve plain, with sauce, or pea puree for flair.

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