Herb-crusted rack of lamb

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 19
Servings 2
Time 30 minutes

Ingredients

  • 1
    rack of lamb
  • salt and freshly ground black pepper
  • 5
    ml
    jalapeno sauce
  • CRUST
  • 5
    ml
    mustard powder
  • 30
    g
    soft butter
  • 45
    ml
    fresh breadcrumbs
  • 45
    ml
    finely chopped watercress
  • 45
    ml
    finely chopped parsley
  • 1
    clove garlic, crushed
  • 10
    ml
    jalapeno sauce
  • 15
    ml
    melted butter
  • SAUCE
  • 10
    ml
    olive oil
  • 1
    large onion, thinly sliced
  • 1
    clove garlic, crushed
  • 2
    large yellow peppers, thinly sliced
  • 2
    ml
    salt
  • 1
    ml
    ground cumin
 

Method

35‑40 minutes
 
With a sharp knife, remove all but a very thin layer of fat from the meaty side of the rack of lamb. Score the remaining layer of fat diagonally in both directions to make a lattice pattern. Season the lamb with salt, pepper and jalapeno sauce. Place on a baking tray and roast in a preheated 200 °C oven for 15 minutes. Remove from the oven and allow to cool. CRUST: Combine mustard powder and butter to form a paste. Spread over the meaty side of the lamb. Combine breadcrumbs, watercress, parsley, garlic and jalapeno sauce. Pat mixture over the buttered side of the lamb. Drizzle melted butter over the lamb and return to oven for a further 20 minutes until crust is crisp and golden. SAUCE: Heat oil in a large saucepan. Sauté; for two minutes. Add remaining ingredients and cook, covered over a low heat for 15 minutes. Blend mixture in a food processor until smooth. TO SERVE: Slice the lamb into cutlets and serve on a bed of fried slices of sweet potato with yellow pepper sauce.
 

Read more on: roast  |  lamb
 

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