Rack Of Lamb With A Herb Crust

This entry is filed under Meat Recipes.

rack-of-lamb

Lamb is good right now and a rack is perfect for two. Look for a plump, piece of best end of lamb and ask your butcher to french trim it for you. Most of the larger supermarkets also stock pre-packed racks of lamb, but they are likely to be smaller and therefore will need less cooking time. For pink meat, I normally allow 5 minutes per 100g, plus 5 minutes resting time. To be on the safe side, test the lamb after 15 minutes, it should feel springy to the touch. Serve with roast or dauphinoise potatoes and maybe a ratatouille.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Effort Level: A little effort
Shelf Life: eat immediately

Ingredients:
1 rack of lamb (7-8 bones) french trimmed
1 large slice fresh white bread
1 small clove garlic
1 handful each basil and chives
1 sprig each of thyme and rosemary
1 dessert spoon soft butter (room temp)
2 tsp Dijon mustard
Sea salt & black pepper

Here’s What You Do:
Pre-heat the oven to 220/Gas 7

Begin by removing the fat and skin from the rack if it hasn’t been done already.

Make the herb crust: Strip the thyme and rosemary leaves from their stalks and place in the food processor with the basil, chives and garlic clove. Roughly tear the bread and throw into the processor then blitz for 30 seconds, Now add the mustard, butter and a generous grinding of salt and pepper and pulse until the mixture comes together.

Press the herb mixture onto the lamb covering it well. Place on a roasting tray and bake for 15-20 minutes if you like your lamb pink , or 25-30 minutes if you prefer it well done. (test after 15 minutes)

Rest the lamb for 5 minute, then carve either by slicing the rack in half or into individual cutlets. Arrange on the plates and trickle over any meat juices before serving.

One Response to “Rack Of Lamb With A Herb Crust”

  1. Arthur says:

    What a treasure you are putting up so many lovely recipes for people to enjoy. My wife and I regularly tune in to your posts and have followed a substantial number of recipes mainly because they do what they say on the tin!!!
    We have bought some new season spring lamb and plan to cook it this evening accompanied by dauphinoise potatoes.

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