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The ingredients needed to make Lamb rack in parmesan crust:
- Prepare 1 6-bone French-trimmed rack of lamb for two people
- Provide salt and pepper
- You need 1 tsp Dijon mustard
- You need 1 tsp honey
- Get 3-4 heaped tbsp grated parmesan
- Use 1 tbsp breadcrumbs
- Use 2-3 sprigs rosemary
- Provide grated zest of 1 lemon
Instructions to make Lamb rack in parmesan crust:
- Score the skin on the lamb rack with a sharp knife on the diagonal. Mix the mustard with the honey and spread all over the lamb except bones.
- Strip the leaves off the rosemary and chop really fine, almost to a powder. Grate lemon zest and the parmesan and whizz it with the rosemary and the breadcrumbs in a blender or food processor. You can just mix it all together in a bowl but whizzing breaks up the breadcrumbs and makes for a more uniform coating. Tip onto a shallow dish.
- Dip the lamb rack in the herb and parmesan crumbs making sure the coating sticks well, press it on with your fingers.
- Preheat the oven to 240C/475F/gas 9. Place the lamb rack on a baking tray, skin side up and roast for 10 minutes. Turn the heat down to 180C/350F/gas 4 and roast for further 20-25 minutes (roasting time after the initial 10 minute blast should be 15 minutes per pound, provided your lamb had been brought to room temperature). Let it rest in a warm place for at least 10 minutes.
This is a gorgeous roast lamb recipe from the March / April edition of the Morrisons magazine. Serve it with the Garlic & Rosemary Roast Vegetables I also have listed for a perfect meal. Season lamb generously with salt and pepper. Heat a cast iron over medium high heat. Take chop out of pan and coat lamb chops equally with Dijon mustard.
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