Close out your post-Peep Easter extravaganza with this delicious dinner delight. Herby, gamey and utterly savory, this recipe for roasted herb crusted lamb rack is the perfect entree for a big family gathering or an intimate meal for two.
Roasted Herb Crusted Lamb
- 1 rack of lamb with plenty of fat, frenched
- 1/4 cup white bread crumbs
- 1/4 cup grated parmesan cheese
- 1 bunch parsley, finely chopped
- 1 bunch thyme, finely chopped
- 1/2 bunch peppermint, finely chopped
- 1/2 bunch savory
- 2 springs rosemary – 1 spring finely chopped
- 3 shallots, finely chopped
- 4 tbsp. butter
- 1 egg
- 1 cup green beans
- 2 cups potato, pre-cooked and sliced
- 2 tbsp. coarse dijon mustard
- 1 small zucchini, sliced
- 1 leek stem, diagonally sliced
- 2 tbsp. vegetable oil
- 1 cup frozen peas
- Heat oven to 300°F
- Cut the ends of the ribs off cleanly and season with ground black pepper.
- Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
- Blanche the beans and the savory in boiling salt water for 5-7 minutes.
- Drain and quench in ice cold water.
- Fry the meat in hot oil on a roasting tin, season with salt and roast for 30-35 minutes in oven.
- Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
- Remove the meat from the oven, brush with mustard and spread the herb mixture on top.
- Roast for a further 5 minutes at 425°F.
- Then cover with tin foil and leave to rest.
- Fry zucchini and leek in the remaining butter, add the peas and beans and season with salt and ground black pepper.
- Serve the meat, vegetables and potatoes on a preheated platter.