A rack of lamb provides a wonderful alternative to a roast, and it cooks much more quickly!
Method
- Take the lamb out of the fridge at least 30 minutes in advance and season.
- Preheat the oven to Gas Mark 6, 200°C (400°F).
- Heat the oil in a large, non-stick frying pan. Add the lamb, fat-side down and sear quickly on both sides until lightly browned. Leave until cool enough to handle.
- Meanwhile, mix the breadcrumbs with the garlic and parsley. Mix the mustard with the Herbes de Provence.
- Smear the racks of lamb with the mustard mixture then press the breadcrumbs on firmly so that the meat is entirely covered.
- Roast for 30 minutes. The lamb will be medium at this stage.
- Remove from the oven. Cover with tinfoil and allow to rest for 5 minutes. Slice the racks between the bones and serve with sautéed spinach and gratin potatoes.
CHEF’S TIP: You can replace the parsley (all or part) with a choice of other fresh herbs: tarragon, basil, chives or sage.
