Parmesan-Crusted Lamb Racks with Mashed Potatoes & Red Wine Jus

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

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 favorite way to have lamb.

Enjoy this amazing lamb racks recipe by Chef Paul Hegeman.

Rosemary & Parmesan Crusted Lamb Racks with Mash Potato & Red Wine Jus

Paul Hegeman

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

4.90 from 48 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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
• olive oil extra virgin
• sea salt flakes
• butter
• black pepper freshly ground

Instructions

 

• Preheat oven to 180° C (350° Fahrenheit).
• Remove the lamb from the fridge about an hour prior to cooking, this will ensure even cooking)
• 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.
• Place bread crumbs in another bowl, add the parmesan cheese, garlic, rosemary, season liberally with salt and pepper and mix ingredients together.
• 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.
• 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.
• Gently cover the wet part of the racks with the crumbs and gently push on the crumbs ensuring that the entire loin is crumbed.
• 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.
• 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).
• Depending on the size of the racks and degree of cooking bake for the following time:
• Rare: 12 minutes
• Med rare: 16 minutes
• Medium: 18 minutes
• Well done: 23 minutes
• 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.
• Great with a rich red wine jus and even better with a glass of Pinot Noir on the side.

Notes

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Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.