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Categories:
lamb salt black pepper olive oil white bread parsley rosemary thyme Parmesan cheese olive oil mustard
Viewed: 38 - Published at: 7 years agoIngredients
- 2 racks of lamb
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for browning)
- 4 slices white bread
- 1 ounce fresh parsley (stalks included)
- 2 sprigs fresh rosemary (leaves only)
- 4 sprigs thyme (leaves only)
- 1 ounce parmesan cheese, grated
- 1 -2 tablespoon olive oil
- 2 tablespoons Dijon mustard
Method
- Heat oven to 200 degrees Celsius Select a skillet that can go in the oven as well as on the cooker.
- Cut each rack into 3-4 bones each (approximately one serving). Score the fat on the lamb (don't cut all the way to the meat), then season on all sides with salt and pepper.
- On the cooker, heat the skillet to very hot, add olive oil. When it is hot, place the lamb in skillet and sear on all sides of meat to give it a nice dark colour (you will have to hold it in place to get all angles).
- Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.
- Cut crusts off bread, place bread, herbs and parmesan into food processor and blitz until you have a very fine crumb (it will be green). Add the olive oil and continue blitzing for a few more seconds. It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.
- When lamb has been in for 12 minutes, remove from oven and brush all sides with dijon mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating.
- Place the racks (this time skin-side-up) in a baking dish. Sprinkle any leftover crumb mixture into the dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), until crust is slightly browned.
