Rack of lamb with a mustard and herb crust

Rack of lamb with a mustard and herb crust

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 6-bone racks of lamb

For the crust

Quantity Ingredient
80g unsalted butter, softened
4 tablespoons dijon mustard
6 tablespoons fresh white breadcrumbs
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
large handful mixed herbs, such as mint, chives, parsley and thyme

Method

  1. For the crust, mix the softened butter, mustard, breadcrumbs and salt and pepper together in a bowl. Finely chop enough mixed herb leaves to give you about 3 tablespoons and incorporate them into the crust mixture.
  2. Trim the racks of lamb according to preference.
  3. Press a thin layer of the mixture over the rounded, skinned side of the racks. Place them in a small, shallow roasting tin and chill in the fridge for 20–30 minutes, or until the crust has firmed up. Heat the oven to 220°C.
  4. Roast in the oven for 20–25 minutes for pink lamb, or about 5 minutes longer if you prefer it well done. A 4–5 bone rack will take only 20 minutes to cook. Leave to rest for 10 minutes before serving.

Variations

  • Rack of lamb with a hazelnut and herb crust: Omit the crust. Put 80 g toasted hazelnuts in a food processor with 1½ tablespoons chopped parsley, ¼ tablespoon chopped rosemary, 50 g fresh white breadcrumbs and 80 g unsalted butter and mix to a smoothish paste. Season with salt and pepper and spread evenly and neatly over 2 prepared 6-bone racks of lamb, proceeding as for the main recipe.

    Rack of lamb with a pistachio crust: Omit the crust. Put 80 g pistachio nuts in a food processor with ½ tablespoon chopped thyme, 50 g fresh white breadcrumbs and 80 g unsalted butter and blend until the nuts are broken down and the mixture is a smoothish paste. Season with salt and pepper before spreading it evenly and neatly over 2 prepared 6-bone racks of lamb, proceeding as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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