Ingredients
- 2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
- Salt and freshly ground black pepper
- 2 cloves garlic
- 1/4 cup chopped fresh parsley
- 2 Tbs. chopped fresh thyme
- 1 cup soft fresh breadcrumbs
- 1/4 cup olive oil
- 2 Tbs. Dijon mustard
- Baby courgettes, red peppers, aubergine and red onion
Method
- Preheat oven to 200°C. Season the lamb with salt and pepper. Blitz the garlic, parsley, thyme, and breadcrumbs in a Thermomix, once resembles a fine crust pour into a bowl. Moisten the mixture with enough olive oil to make the mixture hold together.
- Heat a frying pan over high heat. Put the lamb, meat side down, in the pan. With tongs, hold the lamb against the pan for a minute to give it a nice brown crust. Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the pan and paint the meaty side of the rack with the mustard. Roll the meat in the herb mixture to coat it. Sear and coat the second rack in the same way.
- Transfer the racks to a roasting pan. Cover the rib bones with strips of foil so they don’t burn and roast until medium rare, 20 to 25 minutes. If you want a crispier crust, finish cooking under the grill for 2 minutes. Let the racks rest for 5 minutes before carving.
- Use a carving knife to cut between the rib bones. Arrange the chops on the plate with some chargrilled courgette, peppers, aubergine and red onion.
- Serve with a rich red wine jus
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793