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.

Lamb rack dinner.png
Herb Crusted Lamb Rack

 

 

 

 

 

 

 

 

 

 

 

 

Happy cooking xx

 

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Published by

lessonstodate

Hi, my name is Sharon, and I live in Albany on the North Shore of Auckland, New Zealand. I started my cooking blog as a hobby during my 'gap year' - 'lessonstodate' to share my family recipes and some personal accounts that come with being a mum, and grandmother - and corporate worker. My love of taking photos had taken a back-seat but recently after spending time on my own while my husband travelled, I found myself picking up my camera again. It really is good company! Looking out at the world and watching it unfold; you don't have to participate in it, just watch and wonder. Sharon

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