Happy Easter =D Time for some lamb…..
Lamb rack with herb crust
Adapted from Gordon Ramsay’s The F Word
2 large racks of Lamb cut in half with 3 bones per serving
4 slices of stale bread made into crumbs. **I use Japanese dried breadcrumbs instead, did not have bread at home.
7 Tbs. grated parmesan (roughly 1/2 a cup) **did not used much of this, or did i sub this with grated mature chedder
**all the herbs, I used a mixture of fresh parsley and dried thyme, just because I want to used up what I have at home instead of keep on buying fresh herbs.
splash of olive oil
2 tablespoons English mustard (or sub with dijon)
Pre-heat the oven to 200C
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 (careful not to burn your hands). Transfer the pan with the lamb into the oven and bake for 7-8 minutes.
At the same time, 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 over do it with the olive oil, just a splash that’s enough for the crumbs to just about to hold together. Pour the mixture into a deep dish (bowl or plate) and set aside.
Remove the lamb from the oven and brush generously with mustard. *no brush, used a spoon and spread it on. 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.
My rack gone a little overly pink, which I think I could do with a few more mins in the oven, I find it a slight undercooked. I served mine with roasted veg and plain mash.