I love a good Sunday roast and since I cook dinner at home every Sunday, guess what was on the menu tonight. Lamb! Served up with roasted veggies, it is a treat. It is a all round crowd pleaser at my house and it is easier to cook than you think!
I’m just providing the recipe for the lamb rack. Feel free to serve this with any sides that you like but simple roast veggies always do the trick if you get stuck!
Herb Crusted Lamb Rack
What you’re going to need
1 frenched lamb rack roast (~400g)
1 tablespoon dijon mustard
1/2 loaf bread, crust removed (I used pane di casa)
zest of 1 lemon
handful fresh parsley
handful fresh thyme
salt and pepper to season
- Preheat oven to 200 degrees Celcius.
- Remove lamb rack from packaging and trim any thick excess sinew. (a bit of fat is good so don’t cut it all off, just the harder bits that won’t render down in the oven)
- On a lined baking tray, place the lamb in the centre and bake for 15 minutes.
- Whilst the lamb is browning, prepare the crumb. In a pulse blender/food processor, place the crust-less bread, herbs, lemon and seasoning and blitz until well combined and a creates a chunky crumb.
- Once the 15 minutes have elapsed, remove the lamb from the oven and spread the dijon mustard over the top and sides. Add the crumbs evenly and cover as much of the lamb as possible leaving the bones exposed.
- Bake in the oven for 45 minutes. Pull out of the oven and leave to rest on the tray for 8-10 minutes before slicing.