British

Herb-Crusted Rack of Lamb with Rosemary Potatoes

Name: Herb-Crusted Rack of Lamb with Rosemary Potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: british
Ingredients: 2 racks of lamb (7–8 bones each), French-trimmed; 1 tablespoon olive oil; 2 tablespoons Dijon mustard; Salt and black pepper; 80g (1 cup) fresh breadcrumbs or panko; A large handful of flat-leaf parsley; 1 tablespoon fresh rosemary leaves; 2 garlic cloves; 30g parmesan, finely grated; Zest of 1 lemon; 3 tablespoons olive oil; 750g baby potatoes, halved; 2 sprigs rosemary; 1 head broccoli, in florets; 4 carrots, cut into batons; Olive oil, salt and pepper

Frenched racks of lamb with a mustard-backed crust of breadcrumbs, parsley, rosemary, garlic and parmesan, roasted pink. With rosemary-roasted baby potatoes, charred broccoli and carrots.

1 hr 10 mins

Getting Somewhere

Serves 4

Rate this recipe

Nutrition per serving

720

Calories

42g

Protein

38g

Carbs

44g

Fat

Ingredients

Serves4

2 racks of lamb (7–8 bones each), French-trimmed
1 tablespoon olive oil
2 tablespoons Dijon mustard
Salt and black pepper
80g (1 cup) fresh breadcrumbs or panko
A large handful of flat-leaf parsley
1 tablespoon fresh rosemary leaves
2 garlic cloves
30g parmesan, finely grated
Zest of 1 lemon
3 tablespoons olive oil
750g baby potatoes, halved
2 sprigs rosemary
1 head broccoli, in florets
4 carrots, cut into batons
Olive oil, salt and pepper

How to make it

1. Potatoes first Heat the oven to 220°C (425°F). Toss the potatoes with oil, salt and the rosemary and roast for 40 minutes, shaking halfway, until crisp and golden.

2. Make the crust Blitz the parsley, rosemary and garlic in a small food processor until fine. Add the breadcrumbs, parmesan, lemon zest and oil with a pinch of salt and pulse until it looks like wet green sand.

3. Sear the lamb Season the racks all over. Heat the oil in a large frying pan and sear the fat side for 3–4 minutes until golden, then the other sides for a minute each. Let them cool for a few minutes.

4. Crust Brush the fat side and ends of each rack with mustard. Press the crumb mix firmly on top so it sticks.

5. Roast Stand the racks bones up and interlocking (or side by side) in a roasting tin and roast for 15–20 minutes until the centre reaches 54–57°C (130–135°F) for pink. Rest for 10 minutes.

6. Veg While the lamb roasts, toss the broccoli in oil and salt and roast on a tray for 15 minutes until charred at the edges. Boil or steam the carrots for 6–7 minutes and toss with a little butter or oil.

7. Carve Cut between the bones into cutlets or double cutlets and serve with the potatoes, broccoli and carrots.