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 Herb Crusted Rack of Lamb 

HERB CRUSTED RACK OF LAMB

Served on the bone, this dish is very easy to cook and guaranteed to impress.

The French breadcrumbs can be prepared a few days in advance and kept in a sealed container in the fridge. Also, the first part of roasting the lamb and then coating with the herb crust can be done a few hours ahead, therefore leaving you only to finish just before serving.

Delicious served with seasonal vegetables, such as green beans, courgettes and grilled aubergine.

WHAT YOU'LL NEED

 

2 French-trimmed racks of lamb (each with 6-8 ribs)

(Plus 300g of lamb bones and off cuts chopped)

2 pinches of sea salt

2 pinches of freshly ground black pepper

2 tbsp olive oil

1 tbsp Dijon mustard

For the French breadcrumbs

80g white bread, dried (dry in the oven at 80°C for 2hrs)

2 garlic cloves, peeled & crushed

2 pinches of sea salt

2 pinches of freshly ground black pepper

Handful of fresh flat-leaf parsley

2 thyme sprigs, leaves picked & finely chopped

1 rosemary sprig, leaves picked and finely chopped

60ml extra virgin olive oil

 

THE METHOD

Breadcrumbs

Put the bread, garlic, salt and pepper into a food processor and blitz until a sandy texture is achieved. Add the parsley and chopped herbs, and pulse until you have a crumbly texture. Drizzle in the olive oil, mix briefly and then taste for seasoning.

Lamb

Preheat the oven to 190°C/Gas mark 5. Season the racks of lamb with the salt and pepper. Brown the lamb bones over a high heat for about 8 minutes in an ovenproof frying pan, using half the olive oil. Set aside.

In another frying pan heat the other half of the olive oil over a medium heat. Add the racks, fat side down and lightly colour for 3-4 minutes, then turn onto the meat side and colour for 1 minute only. Place the racks on top of the browned bones and roast in the oven for 15 minutes. Transfer the racks to a warm plate and leave to rest.

Scatter the French breadcrumbs onto a tray. Brush the lamb all over with the Dijon mustard then coat generously with the breadcrumbs. Set aside until required.

To Finish and Serve

Place the lamb into a preheated oven at 190°C /Gas mark 5 and roast for 15 minutes. Leave to rest for 10 minutes then cut each rack into two and serve with seasonal vegetables.

Optional

A light sauce can be made by adding 300ml of water to the roasting pan of browned bones and simmer for 10 mins.