- Serves: 4
- Cooking Time: 20 MINS (+ 20 MINS PREP)
- Difficulty: 2/5
Ingredients
- 25g (1 oz) fresh breadcrumbs
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black black pepper
- 2 tablespoons olive oil
- 1 rack of lamb, trimmed and frenched
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Cooking Instructions
- Preheat oven to 230 C / Gas mark 8. Move oven shelf to the centre position.
- In a large bowl, combine breadcrumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven safe frying pan over high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
- Brush lamb with the mustard. Roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with aluminium foil to prevent charring.
- Arrange lamb bone side down in the frying pan. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the temperature you prefer. With a meat thermometer, take a reading in the centre of the meat after 10 to 12 minutes and remove from oven, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
