Rack of lamb is often
French tiny also familiar in the United States. A rack of lamb is laceration
meat from chunk of the rib of the lamb. It is a costly cut of meat. Lamb is
good source of protein, vitamin and iron.
Preparation time- 15
minutes
Cooking time-
30minutes
Serve- 4
Ingredients Quantity
Racks of lamb (4 rib bone), 4
chine bone removed
Pepper and salt to
taste
Oil 40ml
Prepared mustard 70g
Dry breadcrumbs 100g
Chives, chopped 25g
Parsley, chopped 25g
Basil, chopped 25g
Oregano, chopped 25g
Rosemary, chopped 25g
Clarified butter 100ml
Watercress (garnish) ½
bunch
Method
1. Prepare the lamb racks by trimming and removing all meat, fat and
sinew between the rib bones. Scrape the entire exposed surface of each rib with
the tip of a boning knife until the bones are smooth. Trim the layer of fat
over the main meat area to approx. 1mm and then score the trimmed fat in a
criss-crossed trellis fashion to a depth of approximately 2mm.
2. Season the meat, brush with oil and seal all surfaces on a grill or
in a hot fry pan. Set aside to cool slightly, spread a layer of mustard over
the fat side of the meat, taking care not to get any mustard on the exposed
bone.
3. Mix the breadcrumbs and chopped herbs together. Firmly press the
mustard coated surface into the herbed crumbs until a thick layer adheres to
the mustard.
4. Lay the racks on the bottom of a roasting dish with the crumb side
uppermost. Baste the surface of the racks with butter and place in an oven
pre-heated to180c until the lamb is medium and the breaded crust has firmed are
browned.
5. To serve, make four wreaths out of the watercress and place one in
the centre of plate. Position the racks in the centre of wreath and serve with
sacier of sauce.
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