Herb Crusted Rack of Lamb
This simple recipe serves 4 people (assuming half a rack each) serve with your choice of sides for a show stopping meal.
Contact us to order a rack of lamb.
Ingredients
2 racks of lamb, French trimmed, fat scored
40g/1½oz fresh white breadcrumbs
3 tbsp chopped fresh parsley
1 tsp chopped fresh rosemary
2 garlic cloves, crushed
1 tbsp Dijon mustard
Sea salt and ground black pepper
Instructions
Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.
Ingredients
2 racks of lamb, French trimmed, fat scored
40g/1½oz fresh white breadcrumbs
3 tbsp chopped fresh parsley
1 tsp chopped fresh rosemary
2 garlic cloves, crushed
1 tbsp Dijon mustard
Sea salt and ground black pepper
Instructions
Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.
