This herb crusted lamb is a favourite of both hubby and I and it's a recipe I've been cooking very often. Even Adriel has it with us. I've tried it a couple of times with and without a couple ingredients so I'll list those I find optional in the recipe.
I adopted the recipe from this site but I made adjustments according to our fancy as we went along.
Adriel's portion! He sure is eating better lately!
Anyway, this recipe feeds 2 - 3 depending on how much meat you'd fancy. I usually serve it with greens and fruits. The recipe takes about 40 minutes in all to prepare and I'd rate it a difficulty level 3 out of 5.
Herb Crusted Rack of Lamb Recipe
500 - 700g rack of lamb
salt (optional)
black pepper
stale bread (about 2 slices or 3 small ones)
2 tbsp olive oil
2 bulbs of garlic
1/2 cup grated Parmesan (optional)
4 sprigs parsley
4 sprigs rosemary
4 sprigs thyme
2 tbsp Dijon mustard
Method
The NTUC at Tampines Hub has these lovely racks that I often buy. Lamb is pretty sensitive to heat so bring a thermal bag with ice pack if you shop for one.. or go home ASAP after the lamb leaves the refrigerator of the supermarket.
I freeze my bread so I toast them in the pan to warm them. Otherwise, use as is. These are 3 slices of NTUC's country loaf.. You may use 2 regular slices of bread too.
In a food processor, place bread, 2 sprigs of thyme, 2 sprigs of rosemary and 4 sprigs of parsley in with the freshly grated Parmesan cheese. The Parmesan cheese is option IMHO. I forgot to add it in my cooking today and it still tasted great.
Into the processor!
Give it all a good blitz!
Bring lamb to room temperature (or close to it) by leaving it in a cool place for 30 mins. Score surface and season with salt and pepper. The salt here is optional, it worked when I did not add it as the Dijon mustard does add salt to the lamb at the later part.
On high heat, heat up olive oil and sear all sides of lamb rack. Place remaining sprigs of herbs into the pan along with garlic.
Do remember to sear the sides too. If you have a cast iron pan, use it. I have not seasoned mine (HAHAHA! After having it for close to 2 years) so I used a regular pan + baking pan.
Transfer contents to a baking pan (or your cast iron pan) and send it into a preheated oven of 200 degrees Celsius for 7 to 8 minutes.
Remove from oven..
Working quickly while lamb is still hot, remove lamb from pan and spread Dijon mustard all over.
Your layer should be thin. Otherwise, the meat will be very salty.
Place in dish with herb mixture!
Cover lamb with herb mixture. Shake off excess. It helps at times to pat the mixture onto the lamb.
Transfer lamb back into baking pan and bake for another 4 - 5 mins. Remove lamb from oven and allow for it to rest for 3 - 5 mins.
Slice and serve. Perfect with a little mint jelly. I usually sear Adriel's portion till it's well done and trim off the salty sides.
Enjoy this delicious dish!
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