Roast Rack of Lamb
Create a sensation for your next dinner party with this great tasting interpretation of the traditional lamb dish.
Cook Time: 45 mins
Prep Time: 15 mins
Serves: 3
Share :
INGREDIENTS
- 1 (7 bone) rack of lamb, trimmed and frenched
- 1/2-cup fresh breadcrumbs
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1-teaspoon salt 1/4-teaspoon black pepper
- 2 tablespoons olive oil
- 1-teaspoon Cape Herb & Spice Sea salt
- 1-teaspoon Cape Herb & Spice black pepper
- 2 tablespoons Filippo Berio olive oil
- 1 tablespoon Dijon mustard
PREPARATIONS
- Preheat oven to 230º C (450º F) (Move oven rack to the center position.
- In8 a large bowl, combine breadcrumbs, garlic, rosemary, 1-teaspoon salt and 1/4-teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
- Brush rack of lamb with the mustard. Roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.
- With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
- Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Recipe Products
Lamb
Bone-in Lamb Rack (Frozen)
Australia
$ 35.00 per kg
Grinders
Cape Herb & Spice Extra Bold Peppercorn (Grinder)
South Africa
$ 12.00 per pack
Grinders
Cape Herb & Spice Sea Salt (Grinder)
South Africa
$ 4.50 per pack
Cooking Oil
Filippo Berio Olive Oil (For Cooking)
Italy
$ 6.70 per pack
Cooking Oil
Filippo Berio Olive Oil 1 Ltr (For Cooking)
Italy
$ 18.10 per pack
<
>