Crumbed Lamb Dish (Print Version)

# Ingredients:

→ Lamb

01 - 1 rack of lamb (6-9 ribs)
02 - 3/4 tsp ground black pepper
03 - 1 1/4 tsp kosher salt
04 - 2 tablespoons olive oil

→ Dijon Spread

05 - 3 tablespoons Dijon mustard
06 - 1 clove garlic, finely chopped
07 - 1 tablespoon finely diced rosemary
08 - 3 teaspoons lightly beaten egg

→ Garlic Herb Coating

09 - 1 cup Panko crumbs
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon table salt
12 - 1 clove garlic, finely minced
13 - 2 tablespoons melted butter
14 - 2 tablespoons rosemary, finely chopped
15 - 2 tablespoons finely shredded Parmesan cheese

→ Wine & Mustard Sauce (Optional)

16 - 1 cup heavy cream
17 - 1 cup chicken broth
18 - 1 cup dry white wine
19 - 1/8 teaspoon ground black pepper
20 - 1 tablespoon Dijon mustard
21 - 1/8 teaspoon sea salt

# Instructions:

01 - Set oven to 390°F and place the rack in the middle.
02 - Add some salt and pepper to the lamb. Heat 1 tbsp of oil in a hot skillet and brown each side for 90 seconds. Let it cool for 5 minutes.
03 - In a small dish, stir together the Dijon, egg, garlic, and rosemary.
04 - In a bowl, mix rosemary, Panko, Parmesan, garlic, salt, and pepper. Add melted butter, then lay it out on a plate.
05 - Brush the mustard mixture all over the lamb. Press the crust mixture onto both sides and the edges until fully coated.
06 - Set lamb on a rack above a pan and roast at 140°F inside temp—20 minutes for trimmed racks, or 30-35 for untrimmed.
07 - Cover lamb loosely with foil and let it sit undisturbed for 5 minutes. Carve into 2-3 rib portions.
08 - Reduce wine with stock over high heat until thick by three quarters. Stir in the mustard and cream, and let simmer for 3-5 minutes.

# Notes:

01 - Choose trimmed racks for a neater look or go untrimmed for extra juices.
02 - Egg in the mustard layer helps everything stick better.
03 - Try serving with the sauce or some vibrant pea puree for contrast.

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