Rack of lamb

Rack of lamb

£22.00

Rack of lamb is a tender and flavorful cut of meat, typically consisting of a series of rib bones and a layer of meat. It is often seasoned with herbs and spices, then roasted to enhance its rich flavor.

Cooking Time: Approximately 20-30 minutes if roasted at 200°C (400°F) for medium-rare, depending on the size of the rack.

Portion per Person: About 150-200 grams of cooked meat is considered a suitable portion for one person.

Weight: 580g

Number of ribs: 7

Categories:,

Description

Ingredients:

  • 1 rack of lamb (about 1.2 kg)
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon Dijon mustard
  • 100 g fresh breadcrumbs
  • 50 g grated Parmesan cheese
  • Zest of 1 lemon

Instructions:

  1. Prepare the Lamb:
    • Preheat your oven to 220°C.
    • Trim any excess fat from the lamb rack, leaving a thin layer for flavor.
    • Season the lamb generously with salt and pepper on all sides.
  2. Create the Herb Paste:
    • In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. Mix well.
    • Add the Dijon mustard and stir to combine.
  3. Coat the Lamb:
    • Rub the herb and mustard mixture all over the rack of lamb, ensuring an even coating.
  4. Prepare the Crust:
    • In another bowl, combine the breadcrumbs, grated Parmesan cheese, and lemon zest. Mix until well combined.
    • Press the breadcrumb mixture firmly onto the lamb, covering the surface completely.
  5. Roast the Lamb:
    • Place the rack of lamb in a roasting tray, bone side down.
    • Roast in the preheated oven for about 25–30 minutes for medium-rare (internal temperature of about 55°C).
    • If you prefer your lamb medium, roast for an additional 5–10 minutes (internal temperature of about 60°C).
  6. Rest the Meat:
    • Once cooked to your preferred doneness, remove the lamb from the oven and allow it to rest for 10 minutes. This allows the juices to redistribute throughout the meat.
  7. Carve and Serve:
    • Use a sharp knife to carve between the bones into individual chops.
    • Serve with your favorite sides, such as roasted vegetables, potatoes, or a festive salad.

Tips:

  • To enhance the flavor, you can marinate the lamb in the herb mixture for a few hours or overnight in the refrigerator.
  • You can use a meat thermometer to check the doneness accurately.
  • Pair with a nice red wine for a perfect festive meal.