Mustard and herb crumbed rack of lamb
Delicious crusted roast rack of lamb recipe
6 - 8
Serves
5 mins
Prep Time
17 mins
Cook Time
Recipe author
James Smith "The Tattooed Butcher"
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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Ingredients
Lamb
2-3 Quality Mark lamb racks
i
50g butter
for searing
Herb and Mustard Crumb
2 cups breadcrumbs
1 handful parsley
chopped
1 handful fresh rosemary
finely chopped
1 handful mint leaves
chopped
2 Tbsp Dijon mustard
1 Tbsp kosher salt
1 Tbsp black pepper
Method
Prep
Cooking Method
1
Let lamb racks get to room temperature then remove any silver skin from the top.
2
Season with salt and pepper before adding 1 tablespoon of Dijon mustard to the top of the rack, spreading evenly.
3
Add your breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt and cracked pepper.
4
Dip the top of the rack covered in Dijon mustard into the crumb making sure that there is a nice thick crust.
5
Do this with every lamb rack that you're going to be eating before cooking.
