Mustard and herb crumbed rack of lamb
Delicious crusted roast rack of lamb recipe
Serves
6 - 8
Prep Time
5 mins
Cook Time
17 mins
Try these mustard and herb crumbed lamb racks for a modern take on a Kiwi classic. This mouth-watering lamb dish is deliciously guilt-free.
The herb and mustard coating makes enough for 2-3 racks of lamb.
Try these mustard and herb crumbed lamb racks for a modern take on a Kiwi classic. This mouth-watering lamb dish is deliciously guilt-free.
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ShareIngredients
2-3 Quality Mark lamb racksi
50g butter
for searing
2 cups breadcrumbs
1 handful parsley
chopped1 handful fresh rosemary
finely chopped1 handful mint leaves
chopped2 Tbsp Dijon mustard
1 Tbsp kosher salt
1 Tbsp black pepper
Method
Let lamb racks get to room temperature then remove any silver skin from the top.
Season with salt and pepper before adding 1 tablespoon of Dijon mustard to the top of the rack, spreading evenly.
Add your breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt and cracked pepper.
Dip the top of the rack covered in Dijon mustard into the crumb making sure that there is a nice thick crust.
Do this with every lamb rack that you're going to be eating before cooking.
Heat your oven to 200°C
Roast the lamb rack in oven for 10-15 minutes.
Heat a cast iron or fry pan on high with 50g of unsalted butter, until the butter turns golden brown.
Remove your lamb rack from the oven and sear each side in the pan or skillet for 1 minute.
Remove the lamb rack from the pan, rest for 5 minutes, and then slice.
Serve alongside your favourite sides.
