Wednesday, 6 June 2012

Rack of Lamb with a Herb Crust


http://en.wikipedia.org/wiki/Lamb_and_mutton

This is a simple classic lamb dish, the prep can be easily done in the morning such as the trimming and cleaning of the rack, the lamb jus made, the herb crust ingredients mixed together and the lamb racks seared.  Remember if pre preparing the lamb rack remove from the fridge before placing into the oven to get the meat up to room temperature, doing this ensures correct cooking times plus more even cooking.

Rack of Lamb with a Herb Crust

Prep time 1hour
Cooking time 1 hour 30 mins
Serves 4

Ingredients

2 x 6 chops racks of lamb (best end of neck) trimmed cleaned and with the bones and trimmings retained
2 tablespoon olive oil

Lamb Jus
½ onion chopped
3 cloves of garlic chopped

Herb crust
120g fresh breadcrumbs
5 cloves of garlic finely chopped
4 tablespoon finely chopped fresh parsley
1 tablespoon fresh thyme leaves
80g unsalted butter, softened

METHOD

1. Preheat oven to moderately hot 200 degrees.  Score fat on the outside of the racks in a crisscross pattern.  Heat oil in pan over medium high heat, season lamb, and seal quickly.  Remove the lamb and place on one side.
2. Add the bones and trimming in a small roasting pan, roast for 20-30 mins then remove and cool.  Increase temp to 250 degrees.

LAMB JUS
3. remove the bones etc from roasting pan, leaving fat behind and place the bones and trimmings into a pan with onions, garlic and 400ml water.  Bring to a simmer and cook for 30 mins.

HERB CRUST
4. Mix together the fresh bread crumbs, chopped garlic, parsley and thyme leaves in a large bowl.  Season and mix in the softened butter to form a paste.

LAMB RACK
5. Press a layer of herb crust onto the fat side of the racks, leaving the bones and bottom clean.  Place the crusted racks in a roasting tin and lightly brown in the oven for 25 - 35 mins.  Set aside and keep warm.
6. Strain the jus into another pan and cook until reduced in volume by three quarters, skimming off the fat etc.  Serve in boat or drizzled on the plate with the lamb.




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