Print

Perfect Crispy Dijon-Crusted Rack of Lamb with Rosemary Sauce

crispy Dijon-crusted rack of lamb - featured image
Print Recipe

A quick and easy rack of lamb recipe featuring a crispy Dijon mustard crust and a fragrant rosemary sauce, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1.5 to 2 pounds rack of lamb, frenched
  • 2 tablespoons Dijon mustard
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh rosemary, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup beef or lamb stock, low sodium
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon flour

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  3. In a bowl, combine panko breadcrumbs, finely chopped rosemary, minced garlic, and a pinch of salt. Stir in 1 tablespoon of olive oil to moisten the mixture.
  4. Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Sear the rack of lamb fat-side down for 2-3 minutes until golden brown. Flip and sear the other sides for 1-2 minutes each.
  5. Remove the lamb from heat and brush the entire surface evenly with Dijon mustard.
  6. Press the breadcrumb mixture firmly onto the mustard-coated lamb, covering all exposed surfaces.
  7. Transfer the lamb to the oven-safe skillet or a roasting rack and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  8. While the lamb roasts, make the rosemary sauce: melt butter over medium heat in a small saucepan. Stir in flour and cook for 1 minute to form a roux.
  9. Gradually whisk in beef or lamb stock, stirring constantly until the sauce thickens (3-5 minutes). Add chopped rosemary and lemon juice, season with salt and pepper to taste. Keep warm.
  10. Once the lamb reaches desired doneness, remove from oven and let rest for 10 minutes.
  11. Slice between the ribs into individual chops and serve warm with rosemary sauce drizzled on top.

Notes

If crust isn’t crisp enough after roasting, broil for 1-2 minutes watching closely. Use a meat thermometer for perfect medium-rare doneness. Pat lamb dry before applying mustard and breadcrumbs. Rest lamb for 10 minutes before slicing. For gluten-free, substitute panko with crushed gluten-free crackers or almond meal. For dairy-free sauce, replace butter with olive oil or vegan margarine.

Nutrition

Keywords: rack of lamb, Dijon mustard, rosemary sauce, crispy crust, easy lamb recipe, special occasion lamb, weeknight dinner

Find it online: https://cooksyla.com/perfect-crispy-dijon-crusted-rack-of-lamb-recipe-with-rosemary-sauce-easy/