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French Rack of Lamb

Ingredients Required:

1 Rosemary (60G Pack)(s)

item(s)

£1.00

1 Garlic (Wet Garlic)(s)

item(s)

£0.59

1 Red Pepper(s)

item(s)

£1.00

1kg Pickling Onions(s)

kg

£1.54

1 Red Pepper(s)

item(s)

£1.00

1 Coriander (Bunch)(s)

item(s)

£1.35

1 Asparagus (s)

item(s)

£2.50

1 Rosemary (60G Pack)(s)

item(s)

£1.00

1 French Beans (Pre-Packed)(s)

item(s)

£1.35

1kg White Turnip (s)

kg

£2.84

Olive Oil
Black Pepper (Ground)

Ingredients: Metric Units
1/4 c. plus 2 Tbsp. extra virgin olive oil
2 Tbsp. Dijon or brown mustard
2 medium cloves of garlic, chopped or minced
1/2 tsp. fresh rosemary, chopped, or dried rosemary, crumbled
1/4 tsp. freshly cracked black pepper
16-24oz. Frenched rack of lamb
1/2 c. fresh-dried bread crumbs
1 Tbsp. unsalted butter, melted

Directions:

This is something so delicious, and it only looks like you spent all day in the kitchen.

Yield: Serves 3-4.

Mix the 1/4 c. olive oil with the mustard, garlic, rosemary and pepper to form a rough paste. Brush it all over the rack of lamb. Stand in the fridge for at least an hour, covered. Remove from the fridge about 15 mins. prior to roasting time.

Preheat oven to 190°C. In a heavy oven-proof skillet, heat up the remaining 2tbsp. of olive oil, then when its hot, add the lamb, forming a crust about 5 min. per side. Quickly spread the bread crumbs over the top of the lamb rack and drizzle with the melted butter. Immediately place the hot pan into the preheated oven.

Roast at 190°C, about 12 mins., depending upon your oven. Transfer the lamb rack onto a carving board. Serve with Garlic Jelly.