Roast Rack of Lamb
Serves 2
Ingredients
25g/1oz stale fine breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped fresh herbs such as parsley, chives and thyme
1 garlic clove, crushed
1 prepared rack of lamb vegetable oil for greasing
Salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• In a bowl, mix the breadcrumbs with the butter, herbs and garlic. Season with salt and pepper. Using your hands, keep turning the mixture over until the crumbs have soaked up all the butter evenly.
• Lay the lamb, fat side upward, in a lightly oiled roasting tin. Pat the crumb mixture firmly and thickly on the fat side.
• Roast the rack for 20–30 minutes, depending on how well cooked you like your lamb. Let the meat rest for 5 minutes before serving.
Serves 2
Ingredients
25g/1oz stale fine breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped fresh herbs such as parsley, chives and thyme
1 garlic clove, crushed
1 prepared rack of lamb vegetable oil for greasing
Salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• In a bowl, mix the breadcrumbs with the butter, herbs and garlic. Season with salt and pepper. Using your hands, keep turning the mixture over until the crumbs have soaked up all the butter evenly.
• Lay the lamb, fat side upward, in a lightly oiled roasting tin. Pat the crumb mixture firmly and thickly on the fat side.
• Roast the rack for 20–30 minutes, depending on how well cooked you like your lamb. Let the meat rest for 5 minutes before serving.
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