Lamb Rack Recipe

Herb Crusted Rack of Lamb
This recipe is one of my all time favorites. Enjoy!
1 rack of lamb cut in half (3 bones per serving)
For the crust
4 slices of stale bread made into crumbs.
Small bunch or parsley
4 Sprigs of thyme
2 tablespoons of Dijon mustard
Place lamb on a chopping board fat side up. Lightly score
the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt
and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s
thoroughly coated.
Heat some oil in a frying pan. Seal the lamb by placing
each side in the oil long enough to develop colour. It’s simple, no colour,
equals no taste.  Make sure you brown the
Transfer the lamb into a preheated oven at 190oC and bake
for 7-8 minutes. Prepare the crust while the lamb is cooking.
Place  all of the
ingredients for the crust except the mustard into a blender and pulse several
times until it looks nice and green. Pour the mixture into a deep dish (bowl or
plate) and set aside.
Remove the lamb from the oven and brush generously with
mustard. Dip the lamb into the crust mixture coating it completely. Dip several
times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re
ready to serve. Slice through each chop once ready. Best served pink. 

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