“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 –
what’s not scary about that?
~ Jamie Oliver
Don’t be afraid!
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.
- 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
Rosemary is an amazing aromatic herb.
Breadcrumbs, fresh rosemary, olive oil and seasoning…yum!
- Preheat the oven to 220C/435F/Gas 7.
- Season the lamb with salt and pepper.
- Add the 1 tbs of oil to a deep pan, once hot, add the lamb and seal on all sides.
- Combine breadcrumbs, garlic, rosemary,salt and black pepper.
- Add 2 tablespoons olive oil to moisten mixture. Set aside.
- Add the 1tbs of oil to a deep pan, once hot, add the lamb and seal on all sides.
- Brush the lamb with mustard and then cover with the herb crumbs.
- 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.
- 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.
Now cover with foil and rest the meat.
We don’t like our lamb served rare;
even so, this is absolutely delicious.
Potato stack, fresh greens and roasted tomatoes…