Herb Crusted Rack of Lamb

The trick here, is the baste, which not only adds flavour, it keeps the delicious crust stuck to the lamb


Ingredients

  • Racks of Thomas Farms lamb to make 2 x two-bone portions (one rack = 2 portions)
  • Herb seasoning – equal amounts of rosemary, thyme, sage, oregano, salt, pepper and Colman’s Dry Mustard
  • Baste – Dijon Mustard, honey and a touch of balsamic vinegar
  • Herb crust – fresh bread crumbs, finely chopped parsley, thyme, finely chopped zest of lemon and finely chopped garlic

Method

1

Denude the lamb rack (trim all the fat off the bones) completely

2

Season with the herb and dry mustard mix

3

Sauté the herb-covered rack in a sauté pan with olive oil at high heat for 3 mins on each side to sear the herbs to the Lamb and remove from the heat and allow it to cool down

4

Once the rack of lamb reaches room temperature, the rack is then brushed with the baste mixture

5

The top of the rack of is then rolled and pressed into the crust mixture

6

The fully-coated Crusted Rack of Lamb is then placed on a sheet pan (crust side up) and roasted in the oven at 260°C for 8 minutes

7

Remove the cooked rack of lamb from the oven and let rest for 10 minutes

8

Cut into double chops – 2 x two-bone portions – and serve


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