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Mustard and Herb Crumbed Rack of Lamb

Herb Crusted Roast Rack Of Lamb Recipe

6 - 8

Serves

5 mins

Prep Time

17 mins

Cook Time

James Smith "The Tattooed Butcher"

Recipe author

James Smith "The Tattooed Butcher"

Try these mustard and herb crumbed lamb racks for a modern take on a Kiwi classic. This mouth-watering lamb dish is deliciously guilt-free.

The herb and mustard coating makes enough for 2-3 racks of lamb.

Try these mustard and herb crumbed lamb racks for a modern take on a Kiwi classic. This mouth-watering lamb dish is deliciously guilt-free.

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Lamb,

Dinner,

Roasts,

Easy,

Under 30 Minutes,

Ingredients

Herb and Mustard Crumb

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2 cups breadcrumbs

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1 handful parsley

chopped

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1 handful fresh rosemary

finely chopped

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1 handful fresh mint leaves

chopped

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2 tbsp Dijon mustard

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1 tbsp salt

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1 tbsp black pepper

Lamb

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2-3 Quality Mark lamb racks

i

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50 butter

for searing

Method

Prep

Cooking Method

1

Let lamb racks get to room temperature then remove any silver skin from the top.

2

Season with salt and pepper before adding 1 tablespoon of Dijon mustard to the top of the rack, spreading evenly.

3

Add your breadcrumbs to a bowl with chopped fresh mint, rosemary, parsley and a little bit of salt and cracked pepper.

4

Dip the top of the rack covered in Dijon mustard into the crumb making sure that there is a nice thick crust.

5

Do this with every lamb rack that you're going to be eating before cooking.

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