Herb crusted rack of lamb a delicious Sunday lunch roast. Succulent rack of lamb encrusted with fresh herbs and parmesan, a family favourite roast.
Herb crusted rack of lamb is a dish that Michelle wanted me to try. Put simply I’m not that keen on lamb, I want to like it, I just don’t. It’s not that I can’t eat it, it’s more that I don’t! It will never been my first choice when eating out; beef, pork, poultry and fish have always come far higher up the list of what I fancy. However Michelle decided that real foodies try everything (something I agree with) so herb crusted rack of lamb it was!
Michelle got to work with the lamb while I prepared a couple of vegetable sides. The result was a delicious lunch and an acknowledgement from me that perhaps it wasn’t lamb I didn’t like, I may not have had it cooked properly in the past! Since then I have ordered, and enjoyed the most delicious barbecue smoked butterfly leg of lamb. Perhaps not a convert, I’ll still order most other meat and fish before it. However I no longer say I hate lamb!
As far as roasts go, this lamb dish is quick to prepare and out of the oven in no time at all. For a delicious Sunday dinner serve with green vegetables and our Easy Boulangere Potatoes. Or for other great sides try our Mustard Mash Potato or Fennel Gratin. Another great quick roast try our Pork Wrapped in Bacon with Sage, or our Guinea Fowl Supreme with Chicken Jus.
Herb Crusted Rack of Lamb
- 2 tbsp dijon mustard
- 1 rack lamb - usually 8 bones, fat scored
- 1 small handful fresh parsley - finely chopped
- 1 small handful fresh thyme - leaves removed from stem & finely chopped
- 1 small onion - finely diced
- 2-3 cloves garlic - finely chopped
- 50 g butter
- 40 g parmesan cheese - grated
- In a small pan melt butter and soften onion gently for 3-5 minutes. Then add garlic and continue to cook gently for 3 minutes. Do not leave to brown. Remove from heat and let cool slightly.
- In another bowl combine the breadcrumbs, parmesan cheese, herbs. Mix thoroughly. Once the onion mixture cooled add to the breadcrumb mixture and combine.
- Preheat the oven to 230 C (fan 210 C). Season lamb with salt and pepper. Sear in a hot pan for 1-2 minutes on all sides. Allow to rest and cool slightly.
- Once lamb has cooled slightly, brush with dijon mustard and roll in the breadcrumb mixture. Pat any extra mixture onto the lamb. Using foil cover the exposed bones so they do not burn when in the oven.
- Place the lamb bone side down in the oven for 13-18 minutes depending on how rare to well you prefer.
- Once cooked, allow to rest 5 minutes before cutting and serving. Allow 2 bones per person. Serve alongside some spring greens and boulangerie potatoes.