Herb Crusted Rack of Lamb

by Mike Fishpen

What is more delicious and tasty than a perfectly cooked rack of salt marsh lamb? I get no greater pleasure than serving a lovely piece of pink lamb to my customers. Juicy, tender, and packed full of deliciousness. And to top it all off, the breadcrumb crust adds that bit of extra flavour and texture to the dish.

Cooking Time 45 minutes
Roast Roast
Serves Serves 2 - 6

Ingredients

  • 3 bone rack of lamb French trimmed (per person). You can ask your butcher to do this for you.
  • Maris piper potatoes (120g per person peeled weight, and cut into small cubes)
  • Baby vegetables (e.g baby carrots, broccoli, green beans) – a good handful per person
  • Red wine jus
  • A good cupful of Hillfarm oil to roast the above with
  • Smoked paprika
  • Salt and pepper to taste
    For the herb crumbs: (per rack of lamb)
  • 100g breadcrumbs
  • 30g of unsalted butter
  • 30ml Hillfarm rapeseed oil
  • Herbs of your choice, I use a few sprigs of rosemary
  • Salt and pepper to taste

Method

  1. Begin by seasoning the rack of lamb with salt and pepper, then melt the butter and mix in with the breadcrumbs, the Hillfarm oil, and the chopped sprigs of rosemary.
  2. Cover the rack of lamb with the crumb mix and put back in the fridge till needed. (Take out of the fridge 15 minutes before cooking)
  3. On a greaseproof lined tray, drizzle some Hillfarm oil over the potatoes, to cover them, and season with salt, pepper and smoked paprika.
  4. Place the potatoes in the oven at 180c for 25 to 30 minutes depending on the size.
  5. Note: for timing, when the potatoes have been cooking for 15 minutes, put the lamb rack in the oven and cook for 15 to 20 minutes, until pink inside. Do not overcook.
  6. Take the lamb out of the oven to rest for 5/10 minutes (I cover mine in tin foil). Once the potatoes are cooked, reduce the temperature of the oven to keep them warm (only do this once the lamb is removed from the oven)
  7. Whilst the lamb is resting, bring a pot of water to the boil and cook the vegetables till al dente, for about 4-5 minutes.
  8. Warm the lamb stock in a small saucepan.
  9. Slice the lamb into 3 pieces, and dab on a piece of kitchen towel to remove any excess blood, and place on the plate. Add the potatoes to the plate, and drain the vegetables and add to the plate. Drizzle some Hillfarm oil over the vegetables, and poor some of the red wine jus over the lamb.

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