Home » Rack of Lamb with a Nutty Crust |
Recipes For People
On The Move!
On The Move!
RACK OF LAMB with a NUTTY CRUST - 35 minutes ~ Serves 2
1 x rack of (Best End) New Season lamb (3-4 cutlets each)
For the herbed crust:
50g shelled pistachio nuts zest of
half a lemon
1 teaspoon fresh thyme leaves
1 small clove garlic, roughly chopped
1 tablespoons fresh chives, chopped
1 tablespoons fresh flat leaf parsley,
chopped
50g fresh breadcrumbs
salt
15g melted butter
1 teaspoon English mustard
Ask your butcher to French trim the lamb and if he doesn't know what that is; tell him to remove the meat and fat from the rib bones leaving 5cm-6 cm clean bones exposed.
Preheat oven to 220°C. Place the remaining ingredients except the mustard into a food processor and process until bright green. Brush the mustard on to the fat side of the lamb. Using your hands pat the paste on top of the mustard to apply a good coating.
Place the lamb, coated side up in small roasting tray and place in the oven. Reduce the oven temperature to 180°C. Roast for 15-20 minutes depending on how rare you enjoy your lamb.
If the bones start to brown too much cover them with foil. Allow the lamb to rest for 5-8 minutes in a warm place before carving between the bones.
Print
1 x rack of (Best End) New Season lamb (3-4 cutlets each)
For the herbed crust:
50g shelled pistachio nuts zest of
half a lemon
1 teaspoon fresh thyme leaves
1 small clove garlic, roughly chopped
1 tablespoons fresh chives, chopped
1 tablespoons fresh flat leaf parsley,
chopped
50g fresh breadcrumbs
salt
15g melted butter
1 teaspoon English mustard
Ask your butcher to French trim the lamb and if he doesn't know what that is; tell him to remove the meat and fat from the rib bones leaving 5cm-6 cm clean bones exposed.
Preheat oven to 220°C. Place the remaining ingredients except the mustard into a food processor and process until bright green. Brush the mustard on to the fat side of the lamb. Using your hands pat the paste on top of the mustard to apply a good coating.
Place the lamb, coated side up in small roasting tray and place in the oven. Reduce the oven temperature to 180°C. Roast for 15-20 minutes depending on how rare you enjoy your lamb.
If the bones start to brown too much cover them with foil. Allow the lamb to rest for 5-8 minutes in a warm place before carving between the bones.
Print
Don't forget to mention that you found this information through the World of Motorhomes Website.
Rack of Lamb with a Nutty Crust
Tel:
Fax:
ENQUIRY
fields marked * are required
