Roasted rack of lamb with a herb crust
Ingredients
For the herb crust
- 200g/7oz fresh, rich white bread
- 2 tbsps freshly chopped flatleaf parsley
- 1 tsp fresh soft thyme leaves
- 1 tsp fresh rosemary leaves
- 1 fat garlic clove, peeled and finely chopped
- 4 tbsp vegetable oil
- 100g/4oz unsalted butter
- sea salt and freshly ground black pepper
- 2 tbsp Dijon mustard
- 2 lean racks of lamb, french trimmed
Fo the rosemary jus
- 500ml/17fl oz hot, good lamb stock
- 1 large sprig fresh rosemary
Method
Preheat the oven to 240C/450F/Gas 9.
To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
Add the herbs and garlic and blitz for a further 30 seconds.
Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and keep warm.
Slice the racks in half and serve immediately with aubergine purée and roasted fennel.
