How to Prepare Yummy Lamb rack in parmesan crust

Lamb rack in parmesan crust. Herb and parmesan crusted rack of lamb. This lamb rack has a rosemary crust and great flavour. Score the skin on the lamb rack with a sharp knife on the diagonal.

Rinse lamb racks well and pat dry. Trim most of the excess fat. Place the them fat-side up in the roasting pan. You can have Lamb rack in parmesan crust using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lamb rack in parmesan crust

1. Prepare 1 of 6-bone French-trimmed rack of lamb for two people.
2. You need of salt and pepper.
3. Prepare 1 tsp of Dijon mustard.
4. Prepare 1 tsp of honey.
5. Prepare 3-4 of heaped tbsp grated parmesan.
6. Prepare 1 tbsp of breadcrumbs.
7. It's 2-3 sprigs of rosemary.
8. It's of grated zest of 1 lemon.

This was fabulous -- the herb crust and the rare lamb were so delicious. And it was easy to cook with friends milling around the kitchen as it was all done ahead, including the mint sauce. This roasted Rack of Lamb with Parmesan-Rosemary Crust would be the stunning presentation for the holiday table. The crust is a mixture of fresh bread crumbs, parmesan cheese, rosemary and garlic.

Lamb rack in parmesan crust step by step

1. Score the skin on the lamb rack with a sharp knife on the diagonal. Mix the mustard with the honey and spread all over the lamb except bones..
2. Strip the leaves off the rosemary and chop really fine, almost to a powder. Grate lemon zest and the parmesan and whizz it with the rosemary and the breadcrumbs in a blender or food processor. You can just mix it all together in a bowl but whizzing breaks up the breadcrumbs and makes for a more uniform coating. Tip onto a shallow dish..
3. Dip the lamb rack in the herb and parmesan crumbs making sure the coating sticks well, press it on with your fingers..
4. Preheat the oven to 240C/475F/gas 9. Place the lamb rack on a baking tray, skin side up and roast for 10 minutes. Turn the heat down to 180C/350F/gas 4 and roast for further 20-25 minutes (roasting time after the initial 10 minute blast should be 15 minutes per pound, provided your lamb had been brought to room temperature). Let it rest in a warm place for at least 10 minutes..

Nommm… I can probably sprinkle that mixture in everything. Place the lamb racks, crust-side up, in a large baking dish. I don't use a high-end imported Italian cheese for this coating. I prefer to use a good-quality pre-shredded American-made Parmesan like Sartori. You can find their amazing products in.