Another favourite, and very popular cut of meat, the rack of Lamb never fails to impress. We are happy to leave the rack whole, or cut it into chops for you. This recipe is sure to be a winner at the table, no matter the occasion.
Rack of Lamb
Published on 10/06/2014 | By admin |
- Prep Time
- Cook Time
- Difficulty Level Easy
- (5 /5)
- 2 ratings
- 2 Racks of Lamb (5-6 bones per rack)
- 2 tbps Worcestershire sauce
- 8- 10 tbsp mustard (Dijon)
- 450 g breadcrumbs
- 2 tbsp fresh parsley, chopped
- 2 tbsp butter, melted
- 2 tbsp extra virgin olive oil
- Black pepper
- Ensuring Lamb is at room temperature, cover liberally in olive oil, then plenty of salt and pepper.
- Heat a pan to a sizzling hot then cook the rack on the fattier side and each end until it has a nice bit of colour (no more than 15 minutes.)
- Turn the pan off and pour the Worcestershire sauce over the meat and leave it for a minute or two.
- Preheat the oven to 200°C.
- Mix the breadcrumbs with the parsley and melted butter.
- Using a spatula, slather on the mustard onto the racks of lamb, covering as much as you can. Then cover with the breadcrumbs, pressing the breadcrumbs into the mustard to make sure they stay stuck on the meat.
- Wrap a little tin foil on the ends of each bone, to prevent them from burning.
- Place in a roasting dish and pop into the oven for 20 minutes (medium) or 30 minutes (well done).
- For fan assisted ovens: If you are worried that the breadcrumbs are browning too quickly, and might burn, you can put a small piece of tin foil over the top of the breadcrumbs for the final ten minutes.
- Remove from the oven and leave to rest for ten minutes before serving.
- Best served with mashed potatoes and sautéed Spinach.
- Servings : 4
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