Saturday, August 8, 2009

Herb Crusted Rack of Lamb

I have had quite a busy week and Noel decided that he would cook on both Saturday and Sunday this weekend just to give me a break, isn't he sweet? And boy did he step up to the plate.

Noel, like me, enjoys the challenge of trying something new and when he puts his mind its sure to be a winner. What can I say - these were delicious and he can definately cook them for us any time he likes.

The lamb was delicately cooked, still nice and tender and was complimented by the crunchiness of the herbed breadcrumbs. I am positive that this would make an impressive main at your next dinner party.

Herb Crusted Rack of Lamb
(recipe courtesy of Noel)

Serves: 2
Points per serve: 7

200 grams fresh rich white bread
2 tablespoons fresh flat leaf parsley, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 large garlic clove, finely chopped
4 tablespoons vegetable oil
100g unsalted butter
sea salt
freshly ground black pepper
2 lamb racks
2 tablespoons dijon mustard
500 ml lamb or beef stock
1 large sprig of rosemary

Preheat oven to 220 degrees C.
Remove all visible fat from lamb racks.

Blend bread until fine, add herbs and garlic and blend for a further 30 seconds.

Heat oil and butter in a large frying pan until foaming. Season the lamb racks with salt and pepper. Add racks to pan, placing meat side down first, cook for 3 - 4 minutes on each side. Remove from pan and rest for 5 minutes.

Brush mustard onto the meat side of the racks ensuring you generously cover. Press herbed breadcrumbs onto the meat side, pressing firmly to form a crust. At this point, you can cover the bones with foil to reduce burning.

Place on a rack on a foiled lined baking tray. Cook for 10 - 15 minutes or until cooked to your liking. Remove foil prior to serving.

While lamb is cooking, place stock and rosemary in a small saucepan and bring to the boil. Reduce heat and simmer until reduced by half. Strain before serving.

(click here for a printable version of this recipe)

1 comment:

Chef E said...

Okay, I think now I am showing my complete meat eater side...yeah I am from Texas and a total nut for rack of lamb! Darn you with these meat posts...