Roast Rack of Lamb with Herb Crust
Ingredients
For the meat
- 4 racks of lamb, French trimmed
- Dijon mustard
- 2 table spoons of olive oil
- salt and pepper
For the crust
- 4 garlic cloves, chopped
- a big stalk Rosemary, chives, flat leaf parsley, coriander, fresh mint
- 2tbsp olive oil
- 200g fresh white breadcrumbs
- 2 tbsp melted butter
- juice and zest of 1 lemon
- 1tbsp pink peppercorn
- salt and pepper
Method
- Brush the racks with a little olive oil and season with the salt and pepper. Heat a large heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for 1-2 minutes, then turn and brown the other sides for a further minute, sear all the exposed meat. Remove and repeat with the remaining two racks.
- To make the crust combine all ingredients using a fork, do not over mix.
- Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Brush the meaty side with the Dijon mustard and spread the crust firmly on the meat. Roast for about 8 minutes for very pink meat or 12 for medium, 15 minutes for well-done.
- Transfer the lamb to a warmed plate, allow to rest for 5 minutes before eating.
Served with smoked potato mash, steamed seasonal vegetables and a red wine and shallots gravy.