Herb, Hazelnut & Parmesan Crusted Rack Of Lamb
Serves 4
INGREDIENTS:
3 tbsp olive oil
2 racks of lamb (with approx. 6 cutlets on each rack)
6 tbsp of a mix of fresh rosemary, thyme and flat leaf parsley, finely chopped
120g hazelnuts, roasted and very finely chopped
50g fine breadcrumbs
1 tbsp parmesan cheese, finely grated
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180∞C. Remove the racks of lamb from the fridge at least 30 minutes before cooking.
2. Place all the ingredients for the herb crust (breadcrumbs, herbs, parmesan and hazelnuts) along with 2 tbsp of olive oil into a food processor and blitz together. Alternatively, mix them all together in a bowl.
3. Place a roasting pan over a medium heat and add 1 tbsp olive oil – brown the lamb on all sides. Then remove the pan from the heat and have the lamb fat side face up.
4. Brush with the lamb fat with Dijon mustard, and then spoon the herb mixture on top, and spread it out evenly so that it covers all the fat. Press the herb crust gently so that it is packed.
5. Place in the pre-heated oven to cook for 25 minutes, this will give a lovely pink meat in the middle. Leave the lamb to rest (covered) for 20 minutes before carving.
