Wednesday, 3 April 2013

Herb Crusted Rack of Lamb


3 slices of bread
Zest of a lemon
Bunch of flat leaf parsley, finely chopped
1 crushed garlic clove
Olive oil
Salt and pepper
A mild Dijon mustard
3 racks of lamb, trimmed by the butcher

Toast the bread lightly, leave to cool and put in a food processor to make breadcrumbs.  Mix the breadcrumbs with the garlic, olive oil, lemon zest and seasoning.

Rub the lamb with a little olive oil and season with salt and pepper.  Cook them fat side down in a frying pan for about two minutes, and then transfer them to a baking tray. 

Spread the top of the lamb racks with the Dijon mustard then press the breadcrumb mixture onto the mustard, enabling the breadcrumbs to stick.  Cook in a preheated oven 180C for about 25 minutes....the lamb should be still a bit pink.

Cover with foil and leave to rest for 5 minutes before serving with boiled new potatoes and a green vegetable or salad.


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