Rack of lamb with a herb crust

Name: Rack of lamb with a herb crust
Prep time: 30 min
Cook time: 1 min
Ingredients: 2 racks of lamb, French trimmed, fat scored; 40g/1½oz fresh white breadcrumbs; 3 tbsp chopped fresh parsley; 1 tsp chopped fresh rosemary; 2 garlic cloves, crushed; 1 tbsp Dijon mustard; flaked sea salt and freshly ground black pepper

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 4.5

Author : The Hairy Bikers

easter roast dinner roast lamb

Ingredients

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2 racks of lamb, French trimmed, fat scored40 grams/1½oz fresh white breadcrumbs3 tbsp chopped fresh parsley1 tsp chopped fresh rosemary2 garlic cloves, crushed1 tbsp Dijon mustardflaked sea salt and freshly ground black pepper

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Instructions

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Step 1

Preheat the oven to 200C/180C Fan/Gas Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.

Step 2

Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.

Step 3

Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.