This Roasted Rack of Lamb with Herb and Mustard Crust served with fresh mint salad is a perfect meal to share with friends and family over the festive season.
Roasted Rack of Lamb with Herb and Mustard Crust
Serves 6-8
Ingredients:
2 lamb racks (8 cutlets, 1.5kg each), at room temperature, cap on
¼ cup Dijon mustard
1 tbsp honey
1 tsp finely grated lemon zest
2 tbsp extra-virgin olive oil
⅓ cup panko bread crumbs
2 cloves garlic, crushed
¼ cup finely chopped flat-leaf parsley, mint and chives
Pea salad
2 cups frozen baby peas, blanched and refreshed
2 tbsp chopped pistachio
2 shallots, thinly sliced
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 cup baby mint leaves
2 cups pea tendrils
Method:
Preheat oven to 200°C (180°C fan forced). Heat a large frying pan over high heat. Add lamb and cook for 6-8 minutes starting fat side down, and turning until well coloured. Place in a baking tray and roast for 40-45 minutes or until medium rare or until the internal temperature reaches 54˚C-58˚C on a meat thermometer. Cover with foil and rest for 15 minutes.
Mix mustard, honey and lemon zest together. Season. Heat oil in a small frying pan over medium heat. Add breadcrumbs and garlic and cook, stirring for 1-2 minutes or until golden. Place in a large bowl. Add parsley, mint and chives and season. Brush cap side of lamb with mustard mixture and press on the crust.
To make the pea salad, combine peas, pistachios and shallots in a bowl. Add lemon juice and olive oil and toss to coat. Add mint and pea tendrils and gently toss. Season.
