Rosemary Crumbed Rack of Lamb

recipetineats.com

Boyd Maranell

1 rack of lamb (6 to 9 bones) , your choice Frenched or not (Note 1)

1 ¼ tsp salt

¾ tsp black pepper

2 tbsp olive oil

subheading: 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

subheading: GARLIC PARMESAN CRUMB:

1 cup Panko breadcrumbs (Note 3)

2 tbsp parmesan , finely grated

1 garlic clove , finely minced (knife, not garlic press)

¼ tsp each salt and pepper

2 tbsp fresh rosemary leaves , finely chopped

30g / 2 tbsp butter , melted

subheading: CREAMY WHITE WINE & MUSTARD SAUCE (OPTIONAL, NOTE 5):

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

⅛ tsp each salt and pepper

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