Rack of Lamb with a Parmesan and Herb Crust


Rack of Lamb with a Parmesan and Herb Crust

Spring is finally in hooray! No offence Winter, the hot chocolate and endless carbs were good but I can’t say I am going to be sad to see the back of you! Well I guess that is until I loose precisely one hours sleep over it but, its a small price to pay for a little sunshine and sangria.

This weekend is a great big long one, a special Eastery big long one! I always refrain from buying Easter eggs for the grown ups (yes, I include myself in that demographic) until after Easter when they are discounted – yup I know i’m a tight wad but it does taste so much sweeter at half the price – so, I feel I owe it to Easter to post a lovely uplifting Spring recipe and what could put more Spring in your step than a beautiful rack of lamb lovingly covered with a Parmesan and Herb CrustRack of Lamb with a Parmesan and Herb Crust

For this recipe, as ever, I trawled Pinterest for some Springsperation – sorry I am full of it today! I scrolled past some wonderful little treats but it was the Williams-Sonoma recipe of the day which caught my eye. I did try and behave myself by sticking to the recipe however I lapsed when a little nubbin of parmesan came jumping out at me from the fridge, a very welcome addition to an otherwise wholesome dish.

Lamb is somewhat pricey here in Surrey- I once became embroiled in a bitter row over some reduced price lamb chops at the Sainsburys meat counter – I won’t go into that however what I am trying to get at is, dont feel restricted to lamb, I used these breadcrumbs on some flattened chicken breasts and it was delicious in-fact, I think you could cover just about anything in this stuff and it would taste amazing!

Happy Spring fellow foodies, whatever you are chowing down on, I hope you enjoy at least a little bit of down time.

Dora 🙂

Rack of Lamb with a Parmesan and Herb Crust
Rack of Lamb with a Parmesan and Herb Crust
Print Recipe
Rack of lamb with a parmesan and spring herb crust.
Servings Prep Time
6-8 10 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 10 minutes
Cook Time
30 minutes
Rack of Lamb with a Parmesan and Herb Crust
Rack of Lamb with a Parmesan and Herb Crust
Print Recipe
Rack of lamb with a parmesan and spring herb crust.
Servings Prep Time
6-8 10 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 racks of lamb or any other meat you wish to coat
  • 1 1/2 cup fresh breadcrumbs (about half a small loaf)
  • generous handful of mixed herbs (I used rosemary, sage, thyme and parsley)
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
  • 50 g Parmesan cheese
Instructions
  1. Rub the lamb with salt and pepper and leave to stand for about half an hour at room temperature.
  2. Preheat the oven to approx 180 degrees. Add your bread to a food processor and processes until fairly fine breadcrumbs are produced (about one to two minutes), transfer to a large mixing bowl. Process or finely grate your parmesan and finely chop or process the herbs, add to the breadcrumbs. Now use a wooden spoon to mix it all together.
  3. Brush the meaty side of the lamb with the dijon mustard then pack the breadcrumbs on to lamb, I crammed as much as I possibly could on. (If you have leftover breadcrumb, you can just pop them in the fridge and they will keep for a few days).
  4. Heat the olive oil on a medium high heat. Fry the lamb breadcrumb side down until the breadcrumbs start to turn golden. Now transfer the lamb breadcrumb side up to a lined roasting tin and cook to your liking. We like our lamb fairly well done so give it a good 40 minutes however go for closer to 30 for medium.
  5. Remove from the oven and allow to rest for 10 minutes before carving.
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