Recipe: Roasted Herb Crusted Lamb

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.

Lamb Rib Rack.png

Roasted Herb Crusted Lamb
Ingredients:
  • 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

Method:

  1. Heat oven to 300°F
  2. Cut the ends of the ribs off cleanly and season with ground black pepper.
  3. Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
  4. Blanche the beans and the savory in boiling salt water for 5-7 minutes.
  5. Drain and quench in ice cold water.
  6. Fry the meat in hot oil on a roasting tin, season with salt and roast for 30-35 minutes in oven.
  7. 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.
  8. Remove the meat from the oven, brush with mustard and spread the herb mixture on top.
  9. Roast for a further 5 minutes at 425°F.
  10. Then cover with tin foil and leave to rest.
  11. Fry zucchini and leek in the remaining butter, add the peas and beans and season with salt and ground black pepper.
  12. Serve the meat, vegetables and potatoes on a preheated platter.