HERBED RACK OF LAMB

HERBED RACK OF LAMB

HERBED RACK OF LAMB

In the mood for two racks of tender lamb lightly fried in Willow Creek extra virgin olive oil, doused in tangy mustard and topped off with zesty crumbs? Well, you have come to the right place! This recipe is the perfect main dish for your meat-loving loved ones and is best served with roasted potatoes and some buttery green beans.

Serve with crisp and sticky lemony roasted potatoes, roasted butternut salad and some buttery green beans.

Serves 4

– Chef Jenny Morris

Ingredients

  • 2 tablespoons fresh rosemary needles
  • 2 tablespoons toasted cumin seeds, ground
  • 2 tablespoons toasted coriander seeds, ground
  • 2 tablespoons toasted caraway seeds or fennel seeds, ground
  • 1 tablespoon lemon zest
  • 4 cloves garlic, crushed
  • 2 tablespoons willow creek extra virgin olive oil
  • 1 cup fresh breadcrumbs
  • 2 racks of lamb, with 8 cutlets each
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons ready-made
  • English mustard

Method

  1. Preheat the oven to 200 °c.
  2. Mix together the rosemary, Cumin, coriander, caraway, lemon zest, garlic, olive oil and breadcrumbs.
  3. Season the lamb racks well with salt and pepper.
  4. Heat a little olive oil in a frying pan and brown the lamb all over.
  5. Place on a roasting tray and spread each rack with Mustard.
  6. Divide the herb crumbs and press them onto the racks.
  7. Roast for about 45 to 50 minutes, or till done the way you like them.
  8. Rest before carving so that all the delicious juices go back into the meat!

Jenny Morris

SA’s most loved& trusted CelebrityChef,CookBook Author, 1049.fm Heart radio show. Food Network TV host, MC & Voiceover artist