Rack of lamb with a herb crust
The rack is one of the most expensive cuts of lamb, but the meat is so tender and delicious it’s worth splashing out once in a while. This looks really impressive, and it’s not difficult to cook. Racks are usually sold French-trimmed, which means that the fat is neatly trimmed off the bones, making the dish look pleasingly cheffy. The meat is best served pink under its crunchy, herby crust.
Ingredients
- 2 racks of lamb, French trimmed, fat scored
- 40g/1½oz fresh white breadcrumbs
- 3 tbsp chopped fresh parsley
- 1 tsp chopped fresh rosemary
- 2 garlic cloves, crushed
- 1 tbsp Dijon mustard
- flaked sea salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.
Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.
Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy.
