INGREDIENTS:
Ingredients:
- 3-bone rack of lamb
- Salt and pepper, to taste
- Olive oil
- Dijon, wholegrain, or English mustard
Herb Mix:
- 2 slices of dry bread
- Handful of parsley
- Rosemary (stripped off the stalks)
- Thyme (stripped off the stalks)
- Sage
- Mint
- Juice of 1 lemon & grated rind
- 2 cloves of garlic
- 2 tablespoons finely grated parmesan
- A glug of olive oil
Instructions
1. Season the lamb racks with salt and pepper, ensuring they are evenly coated.
2. Score the fat in a diamond pattern.
3. Heat olive oil in a hot pan and sear the lamb racks on all sides until they achieve a nice colour.
4. Place the seared lamb racks on a rack over a baking tray, and cover the exposed bones with foil.
5. Brush the fat with Dijon, wholegrain, or English mustard.
6. Prepare the herb mix by combining dry bread, parsley, rosemary, thyme, sage, mint, lemon juice and rind, garlic, grated parmesan, and olive oil in a food processor. Pulse until you achieve a fine crumb.
7. Spread the herb mix onto the fat cap of the lamb racks.
8. Preheat the oven to 220°C (200°C fan).
9. Place the lamb racks in the preheated oven and roast for 15 minutes.
10. Check the internal temperature of the lamb using a meat thermometer. For rare, it should read 52°C, and for medium, it should read 55°C.
11. Remove the lamb racks from the oven, cover them with foil, and let them rest for 5 minutes.
12. Serve the deliciously cooked rack of lamb and enjoy!
Why a rack of lamb is a good choice
A rack of lamb is a delectable choice of meat due to its exceptional tenderness and rich flavour profile. The succulent meat, derived from the rib section, offers a perfect balance of fat and lean meat, resulting in a melt-in-your-mouth texture. Its unique taste makes it a favorite for gourmet dishes and special occasions!
Try Our Very Own Ingredients
About the Author.
R Owton Wholesale Butchers
Traditional Family ButchersThe Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.
