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Roasted rack of lamb with herb crust

Posted by Nigel Brown
Nigel Brown
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on Thursday, 08 March 2012

Celebrate Easter early with this delicous lamb recipe. The simple, good quality ingredients compliment the flavour of the meat and really take this dish up another notch. Quick and easy to prepare, and even quicker and easier to eat!



Ingredients

For the herb crust:

200g/7oz fresh, rich white bread

2 tbsps freshly chopped flat leaf parsley
1 tsp fresh soft thyme leaves
1 tsp fresh rosemary leaves
1 fat garlic clove, peeled and finely chopped
4 tbsp vegetable oil
100g/4oz unsalted butter
sea salt and freshly ground black pepper
2 tbsp Dijon mustard
2 lean racks of lamb, French trimmed
For the rosemary jus:
500ml/17fl oz hot, good lamb stock
1 large sprig fresh rosemary

Method
1. Preheat the oven to 240C/450F/Gas 9.
2. To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
3. Add the herbs and garlic and blitz for a further 30 seconds.
4. Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
5. Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
6. Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
7. To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
8. Slice the racks in half and serve immediately.
 

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