Herb Crusted Roasted Rack of Lamb


        
Herb Crusted Roasted Rack of Lamb


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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