Tender rack of lamb coated in a vibrant kalamansi and herb breaded crust, roasted until perfectly pink and juicy. The crust combines breadcrumbs, garlic, herbs, and the bright citrusy notes of Kalamansi Marmalade, creating a beautifully balanced flavour that cuts through the richness of the lamb. Crisp on the outside and succulent inside, this elegant dish is perfect for dinner parties, festive occasions, or a restaurant-quality meal at home.
Rack of Lamb with Kalamansi Breaded Crust Top
Rack of Lamb with Kalamansi Breaded Crust Top
Rack of lamb with a crisp kalamansi herb crust—bright, elegant and full of flavour.
- Author
- RoniB's Kitchen
- Cook Time
- 40 minutes
- Servings
- 6
- Category
- Main
- Cuisine
- Modern Filipino
Ingredients
- 1 rack of lamb (6-8 chops)
- 1/2 cup breadcrumbs
- 1/2 cup RoniB’s Kitchen Kalamansi Marmalade
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves minced
- 1/2 onion chopped
- 1 tablespoon butter
- 1 tablespoon of dried herbs
Directions
- Preheat your oven to 400°F (200°C).
- Season the rack of lamb with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Sear the lamb on all sides until browned, about 2 minutes per side. Remove the lamb from the skillet and set it aside.
- In the same skillet, add the garlic and onion and sauté for 2-3 minutes until soft and fragrant. Add the butter and let it melt.
- Add the breadcrumbs, rosemary, and thyme to the skillet and stir to combine. Cook for another 2-3 minutes until the breadcrumbs are toasted and golden brown.
- Spread the kalamansi marmalade over the top of the rack of lamb, making sure to coat it evenly.
- Spread the breadcrumb mixture over the marmalade, pressing down gently to adhere the breadcrumbs to the lamb.
- Place the rack of lamb in a roasting pan and roast for 15-20 minutes for medium-rare, or until the internal temperature of the lamb reaches 130-135°F (55-57°C).
- Remove the lamb from the oven and let it rest for 5 minutes before slicing it into individual chops.
- Serve over some stir-fry vegetables.