Rosemary Crumbed Rack of Lamb

Name: Rosemary Crumbed Rack of Lamb
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 3 porsi
Cuisine: Indonesian
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; 3 tsp egg (, lightly whisked (Note 2)); 3 tbsp Dijon mustard; 1 tbsp fresh rosemary leaves (, finely chopped); 1 small garlic clove (, minced); 1 cup Panko breadcrumbs ((Note 3)); 2 tbsp parmesan (, finely grated); 1 g arlic clove (, finely minced (knife, not garlic press)); 1/4 tsp each salt and pepper; 2 tbsp fresh rosemary leaves (, finely chopped); 30 g / 2 tbsp butter (, melted); 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

Recipe video above. This is a recipe that really makes the most lamb racks which are a pricey cut of meat! Adding a crunchy rosemary-garlic crumb not only adds extra flavour but is also a great textural contrast to the soft and tender lamb meat. To stop the crumb falling off lamb racks, just add a t

⏱️ 65 menit 🔪 Persiapan: 20 menit 🔥 Masak: 45 menit 📊 Sedang ⭐ 5.0 (25) 👁️ 1 dilihat

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Foto: RecipeTin Eats

Bahan-bahan

3 porsi

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
3 tsp egg (, lightly whisked (Note 2))
3 tbsp Dijon mustard
1 tbsp fresh rosemary leaves (, finely chopped)
1 small garlic clove (, minced)
1 cup Panko breadcrumbs ((Note 3))
2 tbsp parmesan (, finely grated)
1 g arlic clove (, finely minced (knife, not garlic press))
1/4 tsp each salt and pepper
2 tbsp fresh rosemary leaves (, finely chopped)
30 g / 2 tbsp butter (, melted)
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

Langkah-langkah

Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
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.
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.

Estimasi Nutrisi (per porsi)

1228 kkal

Protein 47g (29%)

Karbohidrat 12g (7%)

Lemak 103g (64%)

Makronutrien

Kalori122861% AKG

Protein47g94% AKG

Karbohidrat12g4% AKG

Lemak103g158% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 66

Per Porsi Rp 22/porsi

🏠 Lebih hemat ~Rp 132 dari beli jadi!

📋 Rincian Harga Bahan (11% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
rack of lamb	1	-	-
salt	0.25 tsp	-	-
black pepper	0.75 tsp	-	-
olive oil	2 tbsp	-	-
egg	3 tsp	-	-
Dijon mustard	3 tbsp	-	-
fresh rosemary leaves	1 tbsp	-	-
small garlic clove	1	-	-
Panko breadcrumbs	1 cup	-	-
parmesan	2 tbsp	-	-
arlic clove	1 g	-	-
each salt and pepper	0.25 tsp	Rp 35.000/kg	Rp 44
fresh rosemary leaves	2 tbsp	-	-
/ 2 tbsp butter	30 g	-	-
dry white wine	1 cup	-	-
chicken stock	1 cup	-	-
heavy/thickened cream	1 cup	-	-
dijon mustard	1 tbsp	-	-
each salt and pepper	0.125 tsp	Rp 35.000/kg	Rp 22