Herb-Crusted Rack of Lamb
Intermed..
Introduction
Elegant, delicious and easy, when it comes to roasts with panache, look no further than a rack of lamb
Ingredients
- 2 x 6 bone rack of lamb (bones French trimmed ask you butcher to do this for you)
- 1 tsp Dijon mustard
- 75g white breadcrumbs
- 2 cloves garlic, crushed
- 3 tbsp rosemary, finely chopped
- 50g butter, melted
- salt & pepper
- Mashed potato and steamed vegetables
TO SERVE:
Method
- 1. Preheat the oven to 200°C/400°F/gas mark 6.
- 2. Score the fat on the rack of lamb with a sharp knife. Rub mustard all over the rack.
- 3. Mix the breadcrumbs, garlic, herbs and butter together. Press the mixture onto the fat side of the rack.
- 4. Put on a roasting tray and cook in the oven for 30 minutes.
- 5. Allow the lamb to sit for 5 minutes.
- 6. Cut each rack of lamb in half and serve with mashed potato and vegetables.
