Rack of lamb with mustard and herbs

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4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (8)

2.00 lamb — rack
5.00 ml dried thyme
5.00 ml dried rosemary
5.00 ml mustard powder
5.00 ml freshly ground black pepper
5.00 ml sea salt
30.00 ml breadcrumbs — dried
30.00 ml olive oil — extra virgin
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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.



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