Crusted racks of lamb

Crusted racks of lamb

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

When I was a girl, lamb was a regular dish at our table — and very little of it was wasted. My mother knew how to cook brains the French way with black butter sauce, and she cooked lambs fry as carefully as a good Italian restaurant does veal liver, sliced thinly and flashed in the pan. The neck went into a delicious stew with parsley, potatoes and lemon juice to give it punch and, of course, a good Scotch broth was never far away. The leg and shoulder were often the roast, with the rack of lamb usually turned into cutlets that we crumbed and fried.

These days I love to roast a rack of lamb — it’s hard to spoil and easy to carve. I give it a crunchy herb and breadcrumb crust, which helps to protect the lamb during cooking and makes it particularly tender.

Ingredients

Quantity Ingredient
30g butter, melted
1/4 cup chopped flat-leaf parsley
1 teaspoon chopped thyme
1/2 teaspoon salt
freshly ground black pepper
lemon, rinded and juiced
1 1/2 cups fresh breadcrumbs
2 frenched racks of lamb
1-2 tablespoons dijon mustard

Method

  1. Preheat the oven to 220°C. Mix the butter with the parsley, thyme, salt, pepper, lemon rind and juice, and breadcrumbs. Heat a baking tray over a high heat and sear the lamb racks for a few minutes, meat-side down, until browned. Cool slightly then spread the meat side of the rack thickly with Dijon mustard. Press breadcrumb mixture onto the mustard in a thick layer.
  2. Place lamb on a roasting rack in the baking tray and roast for 10–15 minutes. When lamb is cooked the juices will run clear. Remove from the oven, cover loosely with foil and leave to rest for 5–10 minutes. Cut racks into halves to make 4 pieces, or cut the cutlets from the racks carefully so as not to disturb the crumb crust.

Tip

  • For convenience, the lamb can be topped with crumbs ahead of time, ready for roasting.
Tags:
Margaret
Fulton
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