Rack of lamb with mustard and herbs

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 2
    racks of lamb (6-8 cutlets each)
  • 5
    ml
    dried thyme
  • 5
    ml
    dried rosemary
  • 5
    ml
    powdered mustard
  • 5
    ml
    black pepper
  • 5
    ml
    coarse salt
  • 30
    ml
    dry breadcrumbs (optional)
  • 30
    ml
    extra virgin olive oil
 

Method

 
1. If the lamb is covered with papery skin (fell), cut away with a small sharp knife and remove all but a thin layer of fat. Trim ends of cutlets to 2,5 cm from end of bone, if the butcher hasn't done this, and cover exposed bones with aluminum foil. Mix dry seasoning (and breadcrumbs if using). 2. Place lamb on a rack in a roasting pan and roast at 230 ºC just above the centre of the oven for 10 minutes. Brush with oil, dust with breadcrumb seasoning, then drizzle on remaining oil and cook for about 10 minutes, until the meat feels firm but slightly springy. 3. Cover loosely with foil and stand for 10 minutes. Slice into cutlets and serve with mashed potatoes and roast vegetables. Serves 4.
 

Read more on: roast  |  lamb
 

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