Home » Lamb Recipes » Rack of lamb with rosemary and mustard crust
Rack of lamb with rosemary and mustard crust
Serves: 3
Cook: 1 hr
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Equipment
- Chopping board
- knife
- measuring spoons
- Frying pan
- tongs
- Roasting tin
- wooden spoon
- Pastry brush
- Spoon
- oven gloves
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Ingredients
- 450 g Northern Ireland Farm Quality Assured lamb rack
- 4 Shallots
- 1 x 15 ml (1 tbsp) Oil
- 15 g Butter
- 50 g Breadcrumbs
- 1 x 5 ml (1 tsp) Dried rosemary
- 1 x 15 ml (1 tbsp) Dijon mustard
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Method
- Preheat oven to 190°C/Gas mark 5
- Peel, remove the top and bottom of the shallots and finely chop.
- Heat a large frying pan and dry fry the lamb on all sides to seal before placing in a roasting tin.
- Add the oil, butter and shallots to the same frying pan and gently fry the shallots for 2 minutes.
- Add the breadcrumbs and rosemary, stir and fry for a further 2 minutes.
- Brush the lamb with the Dijon mustard.
- Spoon the breadcrumb mixture on top of the lamb.
- Cook the lamb for 40-45 minutes.
- Remove from the oven and leave to rest for 10 minutes.
- Slice the lamb into cutlets to serve.
