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Herb Crust Rack of Lamb


It may be miserable and autumnal outside, but there is something comforting about having a spring dish for dinner.

The combination of the cheesy aubergine and delicious crusty lamb followed by a blast of mouth watering and delicious salsa verde is amazing.

I like my lamb a nice medium rare, but adjust the cooking times accordingly.

I served this dish to guests, half a rack per person.

I also served a bowl of steamed new potatoes, sprinkled with mint, along with the remaining salsa verde and a quick mint sauce.

Herb crusted rack of lamb : Close up



Ingredients

for the herb crust rack of lamb [serves 2] :
handful of rosemary, roughly chopped
handful of thyme, roughly chopped
handful of parsley, roughly chopped
handful of mint, roughly chopped
handful of basil, roughly chopped
2 cloves garlic, roughly chopped
zest of 1 lemon, roughly chopped
1 heaped tbsp pine nuts
100 g breadcrumbs
1 rack of lamb, French trimmed
1 tbsp Dijon English mustard
1 tbsp ground nut oil

for the breadcrumbed aubergine and veg
30 g Parmesan cheese
left over Lamb Herb Crust
1 red pepper cut into 3
1 courgette sliced into 2cm thick slices
1 aubergine, sliced into 2cm thick slices
1 egg, beaten

for the salsa verde:
see recipe

Method

for the herb crust rack of lamb :

for the herb crust :
1) Roughly chop the herbs and place in a blender bowl.
2) Dice the garlic and add to the bowl.
3) Add the lemon zest, pine nuts and breadcrumbs and blitz to a fine grain.
4) Spread out on a plate and set aside.

for the lamb :
1) Preheat the oven to has mark 6.
2) Remove the lamb and bring to room temperature.
3) Score the lamb with a sharp knife in a diamond pattern.
4) Heat a large frying pan on a high heat.
5) Add the oil and heat until shimmering and hot.
6) Place the lamb skin side down into the pan and brown all sides. Once brown, remove and allow to cool for 10 minutes.
7) Liberally rub the mustard over the skin and the ends.
8) Roll the skin and ends into the herb crust, coating well.
9) Cover the bones with tin foil and place in an oven tray.
10) Cook for 45 minutes for medium rare, 87 degrees internal temperature.
11) Remove and leave to rest for 10 minutes before serving.
12) Plate the breadcrumed aubergine and vegetables on a plate.
13) Drizzle over the salsa verde.
14) Place the lamb on top and serve immediately.

for the breadcrumbed aubergine and veg
1) Add the Parmesan cheese to the remaining herb crust.
2) Dip the aubergine into the beaten egg and then into the Parmesan herb crust.
3) Place a large frying pan on a medium high heat (If you have made the lamb then you will not need to add oil, otherwise add a tablespoon of oil).
4) Add the courgettes and peppers when the oil is hot. Cook for 2 minutes. Season.
5) Now add the aubergine slices and cook for a further 2 minutes before flipping all the vegetables.
6) Cook the vegetables for a further 2-3 minutes until golden on all sides. Season the other side.
7) Season and serve.

Herb crusted rack of lamb : Chop the rosemary

Chop the rosemary

Herb crusted rack of lamb : Chop the thyme

Chop the thyme

Herb crusted rack of lamb : Chop the Mint

Chop the mint

Herb crusted rack of lamb : Chop the parsley

Chop the parsley

Herb crusted rack of lamb : Chop the basil

Chop the basil

Herb crusted rack of lamb : Dice the garlic

Dice the garlic

Herb crusted rack of lamb : Zest the lemon

Zest a lemon

Herb crusted rack of lamb : Add the pine nuts

Add the pine nuts the blender bowl

Herb crusted rack of lamb : add the breadcrubms

Add the breadcrumbs

Herb crusted rack of lamb : Prepare the rack of lamb


Pull the lamb out of the fridge and bring to room temperature

Herb crusted rack of lamb : Prepare the rack of lamb

Score the skin all over

Herb crusted rack of lamb : Herb crust blitzed

Blitz the herb crust

Herb crusted rack of lamb : Spread out on a plate

Spread out across a plate

Herb crusted rack of lamb : Heat oil in a frying pan

Heat the oil to a high heat in a heavy based frying pan

Herb crusted rack of lamb : Place skin side down

When very hot place skin side down and brown

Herb crusted rack of lamb : Brown all over

Brown all over

Herb crusted rack of lamb : Smother with mustard

When cool, smother with mustard

Herb crusted rack of lamb : Cover with the herb crust

Cover with skin and ends with herb crust

Herb crusted rack of lamb : Ready for the oven

All ready for the oven!

Herb crusted rack of lamb : Cover the ends with foil`’></span><span style=

Cover the ends with foil to stop burning

Herb crusted rack of lamb : Dice the vegetables

Prepare the vegetables

Herb crusted rack of lamb : Beat the egg

Beat the egg

Herb crusted rack of lamb : Crust the aubergine

Crust the Aubergine

Herb crusted rack of lamb : Fry on a medium heat till golden

Fry on a medium heat until golden on one side

Herb crusted rack of lamb : Add the aubergine

Add the aubergine and continue to fry

Herb crusted rack of lamb : Check the lamb temperature

Check the temperature of the lamb - should be 77 Degrees. Remove and leave to rest for 10 minutes

Herb crusted rack of lamb : Turn the vegetables half way

Turn the aubergine half way

Herb crusted rack of lamb : Layer the vegeatbles and drizzle with Salsa Verde

Layer the vegetables on a plate and drizzle over the Salsa Verde

Herb crusted rack of lamb : Add the lamb

Place half the rack of lamb on top

Herb crusted rack of lamb : Close up


Close Up!

Herb crusted rack of lamb : Another shot



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