Herb Crusted Rack of Lamb

I was rummaging around in the freezer for something to defrost for dinner later in the day – it’s the weekend so I try to make an effort to prepare a nice meal for us.

Lamb rack looked good to me, and actually not too difficult to put together – some roast potatoes and fresh vegetables – I had a plan!

Dinners during the week at our place are usually quick affairs – chicken & veg stir fry, or a pasta dish that can be prepared and on the table in a flash! and with not too much thinking to be fair.

On the weekend I like to try new things and ‘potter’ about in the kitchen.

Lamb rack is nice with a crusty coating and this one I’m sharing was quick and easy to put together. And with ingredients you will have on hand.

Ingredients

1 cup fresh breadcrumbs
1/2 cup Parmesan cheese
3 cloves minced garlic
3 tbsp finely chopped parsley
1 tbsp finely chopped mint
1 1/2 tsp fresh rosemary, chopped
1/2 tsp salt
1/4 tsp black pepper
3 1/2 tbsp olive oil
2 tbsp Dijon mustard

Put the first 8 ingredients into a small food processor with 2 tbsp of olive oil – blitz until the mixture is blended well. Set aside.

Preheat the oven to 180°c – Trim the fat off the lamb, leaving a thin layer, scoring it. Pat the lamb dry, then sprinkle with salt & pepper.

Heat the remaining olive oil in a heavy pan over medium-high heat until hot but not smoking. Brown the lamb, turning once. Cook until the outside is seared and browned, then transfer to a roasting pan, skin side down. Bake for 7-8 minutes.

Remove the lamb from the oven and brush generously with Dijon mustard. Dip the lamb into the breadcrumb mix, pressing down firmly. Allow the meat to rest for 5 minutes.

Place the lamb rack back into the oven for 4-5 minutes ( or until done to your liking).

Rest the lamb for 5-10 minutes before serving.

Quick Gravy – Melt 2 tbsp butter in the pan, add two tbsp of flour and mix well. Pour in 1/2 – 3/4 cup of either beef or chicken stock. Stir until thickened.

Roast potatoes, fresh vegetables and nice gravy and you have a dinner fit for a King! Or try my Honey Roast Veggies with Garlic Aoili recipe…as a quick alternative.