Herb-Crusted Rack of Lamb

This is such an easy way to prepare lamb that it may just become your fall-back on a busy day or even when you are having friends over for a stress free dinner.

For 6 people you will need

2 racks of lamb, French trimmed

2 cloves of garlic, minced

about 75g fresh breadcrumbs

a handful of rosemary leaves

a handful of parsley

a handful of mint

30ml Dijon mustard

Take your meat out of the refrigerator at least one hour before cooking.

Preheat your oven to 180℃.

Add the garlic, breadcrumbs, rosemary, parsley and mint to a small food processor and blitz until finely chopped and incorporated. Add about 30ml of oil to bring the mixture together. Put aside.

Put a few drops of vegetable oil in your hand and rub it all over the meat, season with salt and pepper.

Put a heavy bottomed frying pan onto a high heat.

Sear the lamb in the pan, turning to brown all over.

Take the lamb from the pan and allow to cool slightly so that you don’t burn your fingers when handling it.

Liberally rub the mustard all over the meat.

Now take a handful of the herb and breadcrumb mixture and coat the meat with it. This is almost like playing with mud….. It’s the same action: pat the herb mixture on thickly, but evenly, making sure all of the meaty parts are covered.

Gently put the rack of lamb onto a roasting tray and cook for 25 minutes, until the crust is crisp and lightly browned and your kitchen smells like heaven.

Take the meat from the oven and rest for 10 minutes before carving.

Serve with golden, roasted baby potatoes and a crisp glass of wine.

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