Herb Crusted Rack of Lamb…

“Most people shy away from this delish cut of meat

for fear of not being able to cook it.

After all, it comes with bones and everything โ€“

whatโ€™s not scary about that?

~ Jamie Oliver

Don’t be afraid!

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I love Rack of Lamb;

 the breadcrumb crust is so flavoursome;

the  cutlets moist and finger- licking tasty.

Season, and brown all all sides to seal and brown the meat.

Ingredients:

  • 25g fresh breadcrumbs, 1 slice of bread
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 3 tablespoons olive oil
  • 1 rack of lamb, trimmed and french-trimmed
  • 1 tablespoon Dijon mustard
  • Freshly ground sea salt and black pepper

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Rosemary is an amazing aromatic herb.

Breadcrumbs,  fresh rosemary, olive oil and seasoning…yum!

Method:

  1. Preheat the oven to 220C/435F/Gas 7.
  2. Season the lamb with salt and pepper.
  3. Add the 1 tbs of oil to a deep pan, once hot, add the lamb and seal on all sides.
  4. Combine breadcrumbs, garlic, rosemary,salt and black pepper.
  5. Add 2 tablespoons olive oil to moisten mixture. Set aside.
  6. Add the 1tbs of oil to a deep pan, once hot, add the lamb and seal on all sides.
  7. Brush the lamb with mustard and then cover with the herb crumbs.
  8. Place the lamb back in the oven for 10 minutes,  then reduce the temperature to 200C/400F/Gas 6  for 20 minutes, more or less depending how you like your meat.
  9. Remove from the oven, cover loosely with tin foil and set aside to rest for 5- 10 minutes before carving.

Brush on the Dijon mustard and press on the breadcrumb mix.

Cover the exposed bones with foil to prevent charring.

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Now cover with foil and rest the meat.

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We don’t like our lamb served rare;

even so, this is absolutely delicious.

Potato stack, fresh greens and roasted tomatoes…

dinner’s ready!

Frances ๐Ÿ˜‹

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15 thoughts on “Herb Crusted Rack of Lamb…

  1. This is a super recipe Frances – both my daughter’s are now veggies! So this is too much for two…
    Your potatoes look amazing – you’ll have to make this your next post – I am going to try Sweet potato Dauphinoise next week so wish me luck
    Have a lovely Sunday – Lindy
    (for some reason, I have not been getting notifications of your posts for months and you had been ‘unfollowed’ on my computer – but not by me – very strange – you are back now thank goodness x)

    Liked by 1 person

  2. Reblogged this on jenniesfoodblog and commented:
    Oh I do love the recipe here.. My husband was a resident of both Perth and Nowra in Australia during his preteen & teen years and loves the lamb he had there. I often procure lamb recipes, this one looks like one he’ll truly enjoy! I trust you will also. Visit lovingleisuretime.wordpress.com to see here beautiful treasures in poetry daily with an awesome recipe thrown in from time to time, as this treasure …

    Liked by 1 person

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