Rack of Lamb Provencal with a Mustard, Thyme and Rosemary Crust
Ingredients:
• 1 Rack of Lamb with fat scored
• 2 Shallots (finely chopped)
• 3 tbsp Olive Oil
• 2 large Garlic cloves (finely chopped)
• 6 slices White Bread (remove crusts and crumb)
• ¼ tsp ground Thyme
• ½ tsp ground Rosemary
• 2 tbsp finely chopped Parsley
• Salt and Pepper
• 1 Egg (lightly beaten)
• 2 tbsp Dijon Mustard
Method:
Preheat the oven to 220ºC/425ºF/Gas 7, in a frying pan heat 2 tablespoons of oil, add the shallots and garlic and cook for 2 minutes but do not allow to colour.
Remove the pan from the heat and add the breadcrumbs, thyme, rosemary, parsley, salt and pepper to taste.
Stir in the egg and mustard, ensuring that the mixture holds together, a little oil can be added to bind if required.
Spread 1 tbsp of oil in a roasting pan, add the Lamb and turn to coat on all sides.
Roast for 9 minutes, turning once so the Lamb browns on both sides.
Remove from the oven and spread the mixture evenly over the meat, return to the oven and roast for a further 8 minutes for rare and an additional 5 minutes for well done.
Remove from the oven and place under a high grill until the crust turns golden brown, transfer to a warm platter and rest for at least 10 minutes before carving.
Ingredients:
• 1 Rack of Lamb with fat scored
• 1-2 tbsp Pesto (plus 1 tsp for serving)
• 1 tbsp dry Breadcrumbs
• 1 tbsp Extra Virgin Olive Oil
• 200g Spinach Leaves
• 2 tbsp Butter
• 2 tbsp Grated Parmesan
• Sea Salt and Black Pepper
• 1 tbsp Lemon juice
Method:
Heat the oven to 220ºC/425ºF/Gas 7 and place the Rack in a lightly oiled baking tray, mix together the pesto and
breadcrumbs and spread over the scored fat. Roast the Lamb Rack for 18 minutes for pink (based on a 450g
Rack) or until done to your liking, remove and rest in a warm place for at least 5 minutes.
Meanwhile cook the spinach in a small amount of water, turning with tongs as it wilts. Drain well and squeeze out any excess water, toss with the butter, parmesan, lemon juice, salt and lots of pepper.
Carve the Lamb between the ribs and arrange on pre warmed plates on a bed of the spinach with the extra pesto and olive oil drizzled around the Lamb to serve.
• Based in Aberdeenshire, Scotland, Donald Russell are a pioneering mail order and online butcher who use only time honoured methods to guarantee their meat is among the best you'll try.
