Roast rack of lamb

Fairlady
6 servings Prep: 15 mins, Cooking: 55 mins
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Lamb

By Food24 November 03 2009
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Ingredients (8)

0.00 lamb — rack
0.00 olive oil
0.00 sea salt — flakes
0.00 freshly ground black pepper
For the mustard crust:
0.00 Dijon mustard
0.00 fresh rosemary
0.00 tines
0.00 garlic — cloves, crushed
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Method:

STEP 1
Preheat the oven to 220°C.
Make the mustard crust by
mixing all the ingredients
together in a small bowl.
Season the lamb and heat the
oil in a non-stick frying pan over
a medium-high heat. Brown
or seal the racks of lamb well.
Then set them aside and spread
the mustard mixture over the
outside of the racks. Cover the
bones with foil to avoid them
scorching during cooking.
STEP 2
Place the racks in a baking dish.
If you are cooking a rack with the
chine bone removed, you could
make two foil-tubes to rest
them up against during cooking
(without the stability of the
chine bone they will fall over).
Place the lamb in the oven and
roast for 25 minutes for medium
rare and 30 to 40 minutes for
better-done meat. Remember
that the larger side will be a
different done-ness to the
smaller side of the rack. To test
that it is done to your taste, pierce
the lamb with a thin skewer at
the largest end of the rack.
Leave the skewer in for a
minute, then remove. If the
skewer feels hot to the touch
and the juices that run out are
rosy-pink, the lamb is cooked. If
the skewer is only slightly warm
and the juices are red, cook for
another 10 minutes and retest.
STEP 3
Remove the lamb from the oven
and cover loosely with a foil
tent. Rest the meat in a warm
place for 15 minutes before
carving. This is vital for the meat
to retain its juices and remain
tender. Transfer to a wooden
board and carve the racks into
single-rib cutlets or two-rib or
four-rib portions.Alternatively,
interlace the rib bones, serve on
a platter as a ”guard of honour„
surrounded by parsley potatoes
and carve at the table.



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