Rack of lamb

Name: Rack of lamb
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 lamb rack; salt; 15.00 ml fresh chillies 573; 180.00 g breadcrumbs fresh; 50.00 ml butter melted; 1.00 garlic cloves, finely chopped; 50.00 ml fresh parsley finely chopped; salt; 10.00 ml Dijon mustard

4 servings

Rate this recipe

Lamb

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

4.00	lamb — rack
	salt
15.00 ml	fresh chillies — 573
180.00 g	breadcrumbs — fresh
50.00 ml	butter — melted
1.00	garlic — cloves, finely chopped
50.00 ml	fresh parsley — finely chopped
	salt
10.00 ml	Dijon mustard

Tap for ingredients

Method:

Preheat the oven to 160 ºC (325 ºF).
Trim most of the fat from the meat. Scrape the meat off each rib 25 mm from the end. Salt the meat lightly. Pour the olive oil into an oven dish and add the meat, fatty side upwards.
Roast for about 40 minutes until medium-done.
Mix the breadcrumbs, butter, garlic and parsley and season lightly with salt.
Spread the fatty sides of the racks with mustard. Pat on the breadcrumb mixture.
Roast for a further five minutes until the crumbs begin to brown.
Serve with a tasty sauce, potatoes, pears and a fresh salad.