The lamb classic. Quality depends somewhat on how good the lamb is. Make friends with a wiltipoll or dorper farmer!
Arty Rack of Lamb – Serves 3-4
1 rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 cup bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Preheat oven to 230C. Move oven rack to center.
Combine bread crumbs, garlic, rosemary, salt and pepper in bowl.
Add two tablespoons olive oil to moisten.
Season the rack with salt and pepper.
Heat two tablespoons olive oil in oven pan on high heat.
Sear rack for two minutes on all sides.
Set aside then brush rack with mustard. Roll in bread crumbs until coated. Cover ends of the bones with foil or they will burn.
Arrange rack so bone side is down in pan. Roast in preheated oven to taste, usually from around 15 minutes is enough.
Let it rest before cutting between the ribs.