Rack of Lamb With Herb Crust

Name: Rack of Lamb With Herb Crust
Yield: Serves 4
Ingredients: 2 × 6-cutlet racks of lamb, French-trimmed; 1 tablespoon oil; 3 garlic cloves, crushed; 80 g (2¾ oz/1 cup) fresh breadcrumbs; 1 garlic clove, extra, finely chopped; 1 thyme sprig; 250 ml (9 fl oz/1 cup) beef stock; 2 teaspoons thyme; 3 tablespoons finely chopped parsley; ½ teaspoon finely grated lemon zest; 60 g (2¼ oz) butter, softened

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 × 6-cutlet racks of lamb, French-trimmed
1 tablespoon oil
80 g (

Main course

Method

Preheat the oven to 250°C (500°F/Gas 9). Score the fat on the lamb in a diamond pattern. Rub with a little oil and season.
Heat the oil in a f