- Rack Of Lamb With Mustard & Herb Crust.jpg (37.39 KiB) Viewed 265 times
Takes: 45 minutes (plus resting time)
Serves: 4
No nutritional information available.
Ingredients
- 12-bone rack of lamb (approximately 760g)*
- Salt and freshly ground black pepper
- 1 - 2 tbsp olive oil
- 4 tbsp freshly chopped parsley
- 2 tbsp freshly chopped mint
- 1 tbsp freshly chopped thyme
- 25g panko breadcrumbs
- 3 tbsp Dijon mustard
- Zest and juice of 1 lemon
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Season the lamb with salt and pepper. Heat the oil in a large non-stick frying pan over a high heat. Brown the lamb, in batches, for 1 - 2 minutes, turning once or twice. Transfer to a roasting tin, fat-side up, and roast for 10 minutes.
2. Meanwhile, combine the herbs, breadcrumbs, 2 tbsp of the mustard, the lemon zest and half the juice in a bowl, and season.
3. Spread the herb mixture over the fat of the lamb. Return to the oven and roast for 20 - 25 minutes, or until cooked to your liking. If the herb crust browns too quickly, cover loosely with foil. Transfer the lamb to a board, cover and leave to rest for 15 minutes.
4. Pour the cooking juices into a small pan. Add the remaining mustard and lemon juice and heat through gently (add a splash of stock or water, if needed). Slice the rack of lamb into cutlets and drizzle with the mustard and lemon sauce. Serve.
*Use separate lamb chops if you prefer, and spread the crust over one side of the chop.
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