Rack of Lamb with Mustard and Breadcrumbs

    40 minutes

    Not your classic rack of lamb but tasty none the less ... rolled in a garlic and rosemary breadcrumb mix, seared then baked.

    3 people made this

    Serves: 4 

    • 1/2 cup fresh breadcrumbs
    • 6 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • olive oil for frying
    • 1 rack of lamb, trimmed and frenched
    • 1 tablespoon Dijon mustard

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C. Have the meat at room temperature.
    2. Combine breadcrumbs, garlic, rosemary, salt and pepper and the 2 tablespoons olive oil. Set aside.
    3. Heat some olive oil in a fry pan (cast iron preferably) over high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
    4. Brush lamb with the mustard. Press or roll the lamb the breadcrumb mix until evenly coated. Cover the ends of the bones with alfoil to prevent burning.
    5. Put the lamb, bone side down, in a baking tray. Roast the lamb in preheated oven for 20 - 30 minutes, depending on how you like it cooked. Should be rare at 20.
    6. Let it rest for 5ish minutes before carving .

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