Lamb racks with an apricot herb crust

Fairlady
4 servings Preparation: 15 mins, Cooking: 25 mins By Food24
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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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