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- Rosemary-Crusted Rack of Lamb with Sticky Shallots
Back Rosemary-Crusted Rack of Lamb with Sticky Shallots
Rosemary-Crusted Rack of Lamb with Sticky Shallots
A rich and flavourful dinner for two. Tenderstem broccoli and dauphinoise potatoes are the ideal accompaniments to this special-occasion dish.
- 20g fresh white bread, torn into small pieces
- 2 tbsp fresh rosemary leaves
- 2 tbsp fresh mint leaves, chopped
- 1 lemon, zest only
- 15g Parmesan
- 2 tbsp olive oil
- 1 6 bone rack of lamb
- ½ tsp Dijon mustard
- 2 tbsp clear honey
- 2 tbsp balsamic vinegar
- 10g butter
- 200g shallots, peeled and halved
Total time required
- Preparation time:
- Cooking time:
- 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.
- 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 crust
- 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.
- 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.