Herb Crust Rack of Lamb

Preparation time: 30 minutes
Cooking time: 30 minutes
(For two people)

Ingredients

• 1 rack of lamb
• 1 bunch of asparagus
• 2 x potatoes
• 1 Clove of garlic
• half cup of breadcrumbs
• 1 small bunch of parsley
• 4 sprigs of thyme
• 2 sprigs of rosemary
• 100gm of butter
• 1 lemon
• Dijon mustard
• 40 gm Parmesan Cheese

METHOD

Firstly, steam your potatoes in steamer.

In a blender, add half cup of dry bread crumbs.

Add some thyme.

Add the Parsley.

Add one garlic clove, chopped or crushed.

Add the Rosemary leaves.  Remove from stalk if fresh.

Add lemon zest, about half lemon. (the skin only)

Add the Parmesan cheese, grated.

A generous amount of black crushed pepper.

Blitz in blender and pour onto flat plate.  It should look like a green dry powder.

Remove potatoes from steamer, peel off the skin, then crush in a clean tray.

Add the butter in pieces, season with salt & pepper and place in hot oven at 220C.

Slice the rack,  leaving two cutlet bones per serve.

Add some olive oil to a pan, once hot add the cutlets and caramelise.
Remember that brown equals flavour.

Once caramelised,  remove from hot pan and leave aside to cool for two minutes.
Keep pan aside.

With a pastry brush, coat all sides of each cutlet with Dijon mustard.

Dip coated cutlet in herb mixture.  Press hard and make sure it's coated evenly on all sides.

Put back to original pan upright and place in very hot oven until brown.

Place asparagus in steamer.

Remove Potato crush and place in centre of plate.

Plate up with cutlet bones interconnected upwards,  add asparagus and garnish with fresh rosemary.

Lamb should still be pink inside.  You can also slice them in two lengthwise to show the pink meat giving you four pieces. 

The herb crust enhances the flavour and also keeps the lamb very moist.

For a dinner party the lamb can be prepared in advance and refrigerated. Make sure they are separate and not touching once in fridge.  Preheat oven on full before serving and roast in oven for approx. 10 minutes.