Recipe:Herb Crusted Lamb Rack
2 large racks of lamb, cut in half with 3 bones per serving
Salt and pepper, to taste
A drizzle of olive oil
FOR THE HERB CRUST
4 slices of stale bread, made into crumbs
½ cup grated Parmesan
4 to 5 sprigs of parsley
4 to 5 sprigs of thyme
4 to 5 sprigs of coriander
4 to 5 sprigs of rosemary
2 tbsp English or Dijon mustard
A splash of olive oil
1 Preheat the oven to 210C.
2 Place the lamb on a chopping board, fat-side up.
3 Lightly score the fat layer with a sharp knife.
4 Generously sprinkle the lamb with salt and pepper, ensuring it’s thoroughly coated.
5 Heat some olive oil in an oven-safe frying pan.
6 Sear the lamb by holding each side in the oil long enough to develop a rich brown colour.
7 Transfer the pan with the lamb into the oven and bake for 7 to 8 minutes.
8 Meanwhile, prepare the crust by placing all the ingredients, except the mustard, into a blender, with a splash of olive oil and pulse several times until it looks nice and green.
9 Pour the mixture into a deep bowl and set aside.
10 Remove the lamb from the oven and brush generously with the mustard.
11 Dip the lamb into the crust mixture, coating it completely.
12 Dip several times to ensure an even coating. Allow meat to rest for about 10 to 15 minutes.
13 When you’re ready to serve, place the lamb in the oven for three to four minutes to warm through.