Name: Lamb racks with an apricot herb crust
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 lamb rack, French trimmed; sea salt and freshly ground black pepper; Dijon mustard; 500 g baby potatoes parboiled; 3 Tbs fresh chillies 573; fresh rosemary sprigs; 2 Tbs Dijon mustard; 10 g fresh coriander chopped; 10 g fresh parsley chopped; 125 g apricots dried, finely chopped; 1 eggs whites only, beaten; fresh mixed herbs garnish

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Ingredients (12)

4	lamb — rack, French trimmed
	sea salt and freshly ground black pepper
	Dijon mustard
500 g	baby potatoes — parboiled
3 Tbs	fresh chillies — 573
	fresh rosemary — sprigs

FOR THE HERB CRUST:

2 Tbs	Dijon mustard
10 g	fresh coriander — chopped
10 g	fresh parsley — chopped
125 g	apricots — dried, finely chopped
1	eggs — whites only, beaten
	fresh mixed herbs — garnish

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Method:

Preheat the oven to 180ºC.

Place lamb on a lined baking tray, season well and brush with mustard. Roast for 10 minutes, remove and set aside.

Place the potatoes on a board. Press down on them with the back of a spoon to flatten them, then place on an oiled baking tray.

For the crust

Mix together all the ingredients and pack onto the lamb. Top the potatoes with the lamb racks, place in the oven and roast for another 12 to 15 minutes.

To serve
Serve lamb with crushed baby potatoes and herbs.

Recipe reprinted with permission of Fairlady.

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