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Rosemary-Crusted Rack of Lamb with Sticky Shallots
Rosemary-Crusted Rack of Lamb with Sticky Shallots
By Morrisons
Published on 23 June 2021
A rich and flavourful lamb dinner for two. Wondering what to add to it? Tenderstem broccoli and dauphinoise potatoes are the ideal accompaniments to this special-occasion dish.Time and servings
45 minsTotal time
2Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp of fresh mint leaves, chopped
- 2 tbsp of fresh rosemary leaves
- 1 lemon, zest only
- 20 g of fresh white bread, torn into small pieces
- 2 tbsp of balsamic vinegar
- 200 g of shallots, peeled and halved
- 2 tbsp of olive oil
- 10 g of butter
- 15 g of parmesan
- 1 6 bone rack of lamb
- 0.5 tsp of dijon mustard
- 2 tbsp of clear honey
Method
Step 1
Heat the oven to 200°C/180°C fan/Gas 6. To make the herb crust, place the bread, rosemary, mint, lemon zest and Parmesan in a food processor with 1 tbsp of the oil and blitz until finely chopped and combined. Rub the lamb with the remaining oil and season.Step 2
Heat a large heavy based pan and sear the lamb on each side for 2 minutes until nicely browned. Transfer to a baking tray and brush with the mustard then press over the herb crustStep 3
Place the lamb on the bottom shelf in the oven and cook for 25 minutes for medium or 30 minutes for well done. Remove from the oven and cover with foil to rest.Step 4
Meanwhile, place the honey, balsamic and butter in a small frying pan set over a low-medium heat. Add the shallots and cook for 10 minutes until soft and sticky. Serve with the lamb.