Herb-Crusted Rack of Lamb

Tender rack of lamb seared and coated in a mustard and herb breadcrumb crust, roasted pink.

Ingredients

• 2 racks of lamb, French-trimmed (7-8 ribs each)
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 1/2 cups (90 g) fresh breadcrumbs
• 3 tablespoons chopped parsley
• 1 tablespoon chopped rosemary
• 2 cloves garlic, minced
• 3 tablespoons grated Parmesan
• 2 tablespoons melted butter
• Sea salt and freshly ground black pepper

Directions

1. Season the lamb racks. Heat the oil in a pan and sear the racks on all sides until browned. Remove and let rest a few minutes.
2. Combine the breadcrumbs, parsley, rosemary, garlic, Parmesan and melted butter to make the crust mixture.
3. Brush the fat side of each rack with the mustard, then press the herb breadcrumb mixture firmly onto the mustard.
4. Place crust-side up on a roasting tray and roast at 400°F (200°C) for 15-18 minutes for medium-rare.
5. Rest for 8-10 minutes, then carve between the bones into cutlets and serve.

Notes

Adapted from Gordon Ramsay’s herb-crusted rack of lamb.