Rosemary Crumbed Rack of Lamb
"This is a sensational way to prepare a rack of lamb: with a rosemary garlic crumb coating and a creamy white wine mustard sauce for lamb!..."
INGREDIENTS
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1 rack of lamb (6 to 9 bones) (, your choice Frenched or not (Note 1))
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1 1/4 tsp salt
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3/4 tsp black pepper
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2 tbsp olive oil
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3 tsp egg (, lightly whisked (Note 2))
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3 tbsp Dijon mustard
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1 tbsp fresh rosemary leaves (, finely chopped)
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1 small garlic clove (, minced)
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1 cup Panko breadcrumbs ((Note 3))
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2 tbsp parmesan (, finely grated)
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1 garlic clove (, finely minced (knife, not garlic press))
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1/4 tsp each salt and pepper
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2 tbsp fresh rosemary leaves (, finely chopped)
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30g / 2 tbsp butter (, melted)
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1 cup dry white wine ((sauvignon blanc, pinto gris, semillon, or any blend))
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1 cup chicken stock (, low sodium)
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1 cup heavy/thickened cream
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1 tbsp dijon mustard
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1/8 tsp each salt and pepper
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