Lamb rack with herbed-brioche crust with new potato, sugar snap pea and asparagus salad
Ingredients
- CRUST TOPPING
- 4 – 6 slices day-old brioche, trimmed of crusts
- 50g fresh flat-leaf parsley
- 2 large fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 garlic clove, crushed
- salt and freshly ground black pepper, to taste
- LAMB RACKS
- 6 French-trimmed lamb racks, trimmed of excess fat (ask your butcher)
- 60ml olive oil
- salt and freshly ground black pepper, to taste
- Dijon mustard
Instructions
1
Preheat the oven to 200°C.
2
For the crust, put the bread into a food processor fitted with a metal blade and blitz to fine crumbs. Add the herbs and garlic, and blitz again until the herbs are finely chopped. Transfer the breadcrumbs to a bowl and season.
3
For the lamb racks, heat a heavybased frying pan, coat the lamb in olive oil and seal the lamb on all sides. Set aside. Season and brush a little Dijon mustard over the fatty side of the lamb chop.
4
Sprinkle the herb crust onto a clean tray. Gently press the lamb chop, mustard-side down, into the breadcrumbs to coat the lamb generously.
5
Transfer to a roasting pan and bake for about 10 – 15 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
