Mustard and Herb Crumbed Rack of Lamb

SERVES 6-8 | 5 MINS PREP | 17 MINS COOK TIME

INGREDIENTS

2-3 lamb racks
50g butter for searing

Herb and Mustard Crumb
2 cups breadcrumbs
1 handful parsley, chopped
1 handful fresh rosemary, finely chopped
1 handful mint leaves, chopped
2 Tbsp Dijon mustard
1 Tbsp kosher salt
1 Tbsp black pepper

Method

Let lamb racks get to room temperature then remove any silver skin from the top.

Frenching is the process of scraping some of the meat and fat off of the ribs in order to create hand-held “chops.” This is purely an aesthetic choice and you can use unfrenched racks if you prefer.

Season with salt and pepper before adding 1 tablespoon of Dijon mustard to the top of each rack, spreading evenly.

Add breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt and cracked pepper.

Dip the top of each rack covered in Dijon mustard into the crumb making sure there is a nice thick crust.

Heat oven to 200°C.

Roast lamb racks for 10-15 minutes.

Heat a cast iron or fry pan on high with 50g of unsalted butter, until the butter turns golden brown.

Remove lamb racks from the oven and sear each side in the pan or skillet for 1 minute.

Remove lamb racks from the pan, rest for 5 minutes and then slice.

Serve alongside your favourite sides.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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