There is nothing tastier than a properly prepared rack of lamb. Tender sweet and juicy. Serves 2.
- 1 rack of lamb
- handful of mixed herbs, parsley, chives, thyme - whatever you have to hand
- 50g bread
- 1 tbsp Dijon mustard
- a little oil
- Set the oven to 190C /Fan 170c.
- Put all the herbs and bread in a food processor and blitz to a fine crumb, and put the crumb on a plate.
- Most racks of lamb that you buy are trimmed, but still usually have a lot of skin and fat on them. They need to be properly 'frenched' as in the image above. That is remove any excess fat, skin, and sinew. It's a little tricky the first time, but you soon get the hang of it. This video demonstrates exactly what to do: Trimming a Rack of Lamb by Helen Rennie
- A rack usually has between 7 and 9 ribs - sometimes one at the end is missing. Divide the rack in two even pieces cutting between the ribs.
- When the lamb is prepared you need to seal the meat on each piece on all sides. Use a non-stick saute pan and a little oil and just put some colour on each side, ends as well.
- Set aside to cool for 5 minutes, then brush the top and sides of the meat with the Dijon mustard.
- Dip the top and sides into the crumb ensuring that they are evenly coated. You don't need any on the bottom as this will be on the cooking tray.
- Put a sheet of baking parchment on a baking tray and place the racks bottom side down on the parchment.
- Cook in the middle of the oven for around 20 minutes - this will give a nice pink colour in the middle. Cook for up to 5 minutes longer if you wish, but make sure the crumb does not burn.
- Take the lamb out of the oven and put on a warm plate covered in foil and rest for 10 minutes. The resting is vital - if you don't do this the lamb will be chewy.
- Serve with steamed vegetables, red currant jelly, and maybe some mash. You can steam the vegetables while the lamb is resting.
- Tip: use the meat trimmings from the lamb to make a gravy stock to go with the lamb.