Rosemary Crumbed Rack of Lamb

Step 1: Preheat the oven to 200°C/390°F. Place the shelf in the middle of the oven.

Step 2: Sprinkle the lamb rack with salt and pepper.

Step 3: Heat 1 tablespoon of oil in a heavy-based skillet over high heat. Sear the lamb rack all over until nicely browned, including each short end, about 1 1/2 minutes on each side. It will still be raw inside. Transfer to a plate and let it cool uncovered for 5 minutes.

Step 4: Mix the Dijon mustard, rosemary, and garlic in a small bowl. Add 3 teaspoons of egg and mix again.

Step 5: Mix the crumb ingredients, except the butter, in a bowl. Use a fork to stir in the butter. Spread the mixture on a dinner plate large enough to hold the lamb.

Step 6: Spread the underside of the rack with the mustard mixture and press it into the breadcrumb mixture. Spread mustard mixture over the other side and each end, then press those surfaces into the breadcrumbs.

Step 7: Place the lamb on a rack set over a tray. If using parboiled vegetables, arrange them around the lamb without crowding it.

Step 8: Roast Frenched racks for 20 minutes or untrimmed racks for 30–35 minutes, or until the internal temperature reaches 60°C/140°F for medium rare.

Step 9: Transfer the lamb to a cutting board and loosely cover it with foil. If roasting vegetables, leave them in the tray or pan and keep them warm in the turned-off oven.

Step 10: Rest the lamb for 5 minutes, then slice carefully with a very sharp knife, gently holding the crumb in place where you cut. If practical, cut 2 or 3 bones together so the crumb stays on better; single cutlets are difficult to slice.

Step 11: Serve as is, with creamy white wine and mustard sauce, or with pea puree.

Step 12: Boil the wine and chicken stock together until reduced by three-quarters. Whisk in the cream and mustard, then simmer for 3–5 minutes until thickened. The sauce should be thin enough to pour; avoid coating the lamb too thickly, as the flavor will be overpowering.