Rosemary Crumbed Rack of Lamb

Bahan-bahan (3 porsi)

• 1 rack of lamb (6 to 9 bones) (, your choice Frenched or not (Note 1))
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 2 tbsp olive oil
• 3 tsp egg (, lightly whisked (Note 2))
• 3 tbsp Dijon mustard
• 1 tbsp fresh rosemary leaves (, finely chopped)
• 1 small garlic clove (, minced)
• 1 cup Panko breadcrumbs ((Note 3))
• 2 tbsp parmesan (, finely grated)
• 1 g arlic clove (, finely minced (knife, not garlic press))
• 1/4 tsp each salt and pepper
• 2 tbsp fresh rosemary leaves (, finely chopped)
• 30 g / 2 tbsp butter (, melted)
• 1 cup dry white wine ((sauvignon blanc, pinto gris, semillon, or any blend))
• 1 cup chicken stock (, low sodium)
• 1 cup heavy/thickened cream
• 1 tbsp dijon mustard
• 1/8 tsp each salt and pepper