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Herby rack of lamb
Ingredients
25g (1oz) each curly parsley and mint, finely chopped
15g (½oz) chives, finely chopped
50g (2oz) fresh white breadcrumbs
50g (2oz) unsalted butter, softened
1½tsp English mustard
A few dashes Worcestershire sauce
1 large egg
3 racks of lamb - ask your butcher to scrape the bones and remove the fat
Wow your dinner party guests with this classic main dish
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Method
1 Preheat oven to 200°C (180°C fan) mark 6. Mix together herbs, breadcrumbs, butter, mustard, Worcestershire sauce and egg. Season well. Arrange the lamb racks on non-stick baking sheets and cover the top of each with the herb mixture, avoiding the bones, to form a crust.
2 Roast for 15min for pink or 20min for medium. Remove from the oven, cover with foil and leave to rest for 10min before slicing between the cutlets and serving.
Cook's tip
Not in a rush? You can top the lamb with the crust up to 5hr ahead. Cover, chill, then take out of the fridge half an hour before roasting.
Comments
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