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Turn a rack of lamb into something special with this Herb Crusted Rack of Lamb Recipe from Olivado. Full instructional video here:
For the Lamb:
4 Racks of lamb - frenched, trimmed
1 cup bread crumbs
A handful of flat leaf parsley - finely chopped
A handful of mint - finely chopped
A handful of rosemary - finely chopped
Salt and pepper
3-4 Tbsp Olive oil
2 Tbsp Dijon mustard
For the Pasta Salad:
450g / 16oz pack vegetable spirals
1 pot fresh basil pesto
1 bag baby spinach
1 punnet vine cherry tomato
2 Tbsp balsamic glaze
1 Tbsp honey
A handful of basil
- Cook the pasta according to packet instructions - drain and rinse under cool water. Set aside.
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with Olive oil and toss until combined well.
- Preheat oven to 200°C / 390°F.
- Season lamb with salt and pepper. Heat a drizzle of oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to stick.
- Roast lamb for roughly 20 minutes or until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 55°C / 130°F (for medium-rare), and transfer to a cutting board. Rest for at least 10 minutes then cut into chops.
- Place the tomatoes on a deep baking tray and drizzle with balsamic,Olive oil.
Ingredients
For the Lamb:
4 Racks of lamb - frenched, trimmed
1 cup bread crumbs
A handful of flat leaf parsley - finely chopped
A handful of mint - finely chopped
A handful of rosemary - finely chopped
Salt and pepper
3-4 Tbsp Olive oil
2 Tbsp Dijon mustard
For the Pasta Salad:
450g / 16oz pack vegetable spirals
1 pot fresh basil pesto
1 bag baby spinach
1 punnet vine cherry tomato
2 Tbsp balsamic glaze
1 Tbsp honey
A handful of basil
Directions
- Cook the pasta according to packet instructions - drain and rinse under cool water. Set aside.
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with Olive oil and toss until combined well.
- Preheat oven to 200°C / 390°F.
- Season lamb with salt and pepper. Heat a drizzle of oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to stick.
- Roast lamb for roughly 20 minutes or until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 55°C / 130°F (for medium-rare), and transfer to a cutting board. Rest for at least 10 minutes then cut into chops.
- Place the tomatoes on a deep baking tray and drizzle with balsamic,Olive oil.
