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Herb & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus

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Herb & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus

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Ingredients

Adjust Servings:
4 Frenched lamb racks 4 cutlets each, trimmed of fat cap, and cleaned of excess fat
2 bunches rosemary
2-3 clove garlic
3 tablespoons parmesan cheese
2 cups bread crumbs
2 cups plain flour
2 Eggs
Milk
extra virgin olive oil
sea salt flakes
Butter
black pepper freshly ground
Features:
    Cuisine:

    This is a delicious Rosemary & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus Brought to You by Chef Paul Hegeman

    • 50 min
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Everyone knows that meat and fresh herbs are a marriage made in heaven, but as in human relationships certain marriages are stronger than others.

    For example roast chicken with fresh thyme, seafood with dill or fennel, tender beef with a rich tarragon infused béarnaise and of course the ultimate paring of roast lamb and fresh rosemary.

    The latter mentioned combination is, in this recipe taken to another level by adding garlic and parmesan. This would have to be my favourite way to have lamb.

    How to Cook the Herb & Parmesan Crusted Lamb Racks

    1. Preheat oven to 180 degrees (350 Fahrenheit).
    2. Remove the lamb from the fridge about an hour prior to cooking, this will ensure even cooking)
    3. Place eggs into a mixing bowl and beat slightly, add a good splash of milk and a couple tbsps of olive oil and mix well.
    4. Place bread crumbs in another bowl, add the parmesan cheese, garlic, rosemary, season liberally with salt and pepper and mix ingredients together.
    5. Take racks one at a time and roll the loin part in the flour, being careful only to get flour on the meat and not on the bones.
    6. Take the floured lamb racks and dip the floured part in the egg wash, allow excess to drip off for a couple of seconds and place the rack in the bread crumb bowl.
    7. Gently cover the wet part of the racks with the crumbs and gently push on the crumbs ensuring that the entire loin is crumbed.
    8. Once all the racks have been crumbed, place a pan on medium heat, add enough oil to cover the base of the pan and add a couple tbsps of butter.
    9. Lightly brown the racks on all sides and set on oven tray (make sure the racks are standing up straight, you may have to prop them against the edge of the baking tray).
    10. Depending on the size of the racks and degree of cooking bake for the following time.
      1. Rare: 12 minutes
      2. Med rare:16 minutes
      3. Medium:18 minutes
      4. Well done:23 minutes
    11. Let the racks rest outside of the oven for about 5-8 minutes before serving. Racks can be either cut into cutlets for serving or left as a whole rack.
    12. Great with a rich red wine jus and even better with a glass of Pinot Noir on the side.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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