Herb crusted rack of lamb
YIELD
~500-600ML
PREP TIME
00:60
COOKING TIME
00:60
INGREDIENTS
For the Lamb:
- 4 Racks of Lamb - frenched, trimmed
- 1 cup bread crumbs
- A bunch of fresh Italian Parsley - finely chopped
- A bunch of Mint - finely chopped
- A handful of Rosemary - finely chopped
- Salt and pepper
- 3-4 tbsp olive oil
- 2 tbsp Dijon mustard
- 450g pack vegetable spirals
- 1 pot fresh Basil pesto (see Basil pesto recipe)
- 1 bag baby spinach
- 1 punnet vine cherry tomatoes
- 2 tbsp balsamic glaze
- 1 tbsp honey
- A handful of fresh basil leaves
METHOD
Rack of lamb and potato salad - what could be more New Zulund than that? Herb crusted rack of lamb with a side of pesto and roast balsamic tomato pasta salad is a great combination sure to impress your guests!
-
- Cook the pasta according to packet instructions - drain and rinse under cool water. Set aside.
- Stir together bread crumbs, Italian Parsley, Mint, Rosemary, salt, and pepper in a bowl, then drizzle with oil and toss until combined well.
- Preheat oven to 200C
- Season lamb with salt and pepper. Heat a drizzle of oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to stick.
- Roast the LAMB b for roughly 20 minutes or until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 55C (for medium-rare), and transfer to a cutting board. Rest for at least 10 minutes then cut into chops.
- Place the tomatoes on a deep baking tray and drizzle with balsamic, olive oil
