Coming into the winter months now and there is a chill in the air, why not try something different? Lamb is lovely and a rack of lamb is exquisite! Yes it can be quite expensive, but if you are lucky enough to find a butchers that will sell racks of lamb at a good price and of good quality than this is a recipe for you. Generally it is four pieces to a person. A rack generally has 9 bones on it which is suitable for 2 people as the ninth bone doesn't have that much meat on it. This dish is great with some fondant potato and braised cabbage.
If you don't have a rack you could do raised lam chops and serve the stuffing alongside it so you still get all of the flavours but at a fraction of the cost, or for the classic Sunday roast you could cook a leg of lam and serve with the potato the stuffed tomato and the braised cabbage.
1 Large Rack Of Lamb
Splash Of Olive Oil
2 Tablespoons English Mustard
7 Tbs. Grated Parmesan
4 Slices Of Stale Bread
- Pre-heat the oven to 204 degrees/ gas mark 6.
- Place lamb on cutting board fat side up.
- Lightly score the fat layer with a sharp knife.
- Next, generously sprinkle the lamb with salt and pepper.
- Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
- Heat some olive oil in an oven safe pan.
- Seal the lamb by holding each side in the oil long enough to develop color.
- Transfer the pan with the lamb into the oven and bake for 7-8 minutes.
- Prepare the crust while the lamb is cooking.
- Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green.
- Make sure you don’t overdo it with the olive oil, just a splash.
- Pour the mixture into a deep dish (bowl or plate) and set aside.
- Remove the lamb from the oven and brush generously with mustard.
- Dip the lamb into the crust mixture coating it completely.
- Dip several times to ensure an even coating.
- Allow meat to rest for a bit.
- Place it back into the oven for 3-4 minutes when you’re ready to serve.
* In the picture the lamb is served with stuffed tomatoes: tomato that has been blanched and refreshed and then peel, stuffed with lightly sauteed onion, mushrooms and peppers season with salt and pepper and mix with some chopped herbs.