Roast Rack of Lamb with Rosemary and Honey Crust |
The rosemary and honey crust holds the juices and flavour in to produce the most succulent rack of lamb.
Ingredients
Serves 4.
- 6 slices bread, stale or dry
- ½ bunch of fresh rosemary, leaves only, chopped
- salt and freshly ground black pepper
- 2 Tbsp/30 g butter, melted
- 2 x racks of lamb with 6 cutlets (chops), boned
- 1 tsp runny honey
- 1 tbsp mustard
Directions
1. Preheat oven to 375F/190C. Place the dry bread in a food processor and pulse until breadcrumbs form. Add the chopped rosemary and season well with salt and pepper. Add the melted butter, mix together, then transfer this crust mixture to a shallow dish.
2. Heat a large frying pan and seal the lamb on all sides then remove. Mix the honey and mustard together in a small mixing bowl and spread over the lamb. Dip the glazed lamb into the crust mixture until completely covered and cook in the hot oven for 12-15 minutes, depending on the size of the lamb.
3. Leave the lamb to rest for 4-5 minutes, then carve and serve.
Excerpted from Cooking with Curtis: Easy, everyday and adventurous recipes for the home cook. Available at
ChaptersIndigo.ca.
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