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Roast Rack of Lamb with Herb Crust
Ingredients (Serves 2)
1 7 Rib Rack of Lamb (approx 500g)
40g Breadcrumbs
1 tbsp each of fresh chopped Rosemary & Parsley
½ tsp Dijon
mustard
Method
Using a sharp knife score the skin of the lamb making a
diamond pattern.
Heat a frying pan and place the lame skin side down. Once
golden brown seal both ends of the meat as well.
Remove from the pan and place on a chopping board.
In a bowl mix the herbs and breadcrumbs.
Season the lamb well with salt and pepper.
Spread the mustard over the skin and then press on the
breadcrumbs.
Place on the trivet which is supplied with your Genus oven
and put in the oven on shelf 5.
Cook on Genus setting 5 for …..Min for pink.
Remove and leave to rest for 10 minutes before carving into
cutlets.
Serve with seasonal vegetables.
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