Roast Rack of Lamb with a Herb Crust

Name: Roast Rack of Lamb with a Herb Crust
Yield: Serves 6
Ingredients: 2 oz/56 g butter + 2 tbsp olive oil; 2 oz/56 g butter + 2 tbsp olive oil; 1 garlic clove, skinned and very finely chopped; 1 onion, chopped as finely and neatly as possible; 6 oz/170 g day-old breadcrumbs made from baked bread, as opposed to steamed sliced bread; cut off the crusts before whizzing the bread to crumbs; 6 oz/170 g day-old breadcrumbs made from baked bread, as opposed to steamed sliced bread; cut off the crusts before whizzing the bread to crumbs; 6 oz/170 g day-old breadcrumbs made from baked bread, as opposed to steamed sliced bread; cut off the crusts before whizzing the bread to crumbs; 6 oz/170 g day-old breadcrumbs made from baked bread, as opposed to steamed sliced bread; cut off the crusts before whizzing the bread to crumbs; 2 tbsp finely chopped parsley, snipped chives and chopped tarragon; 2 tbsp finely chopped parsley, snipped chives and chopped tarragon; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tbsp finely chopped parsley, snipped chives and chopped tarragon; 2 racks of lamb each with 6-–7 chops in it

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I have seen – and bought – racks of lamb in butchers’ departments of supermarkets and they are so convenient, especially when you are only a few for lunch. They cook so much more quickly than a large leg of lamb. How long you roast it depends on how pink you like to eat your lamb. Do trim as much fat as possible off each rack, because it doesn’t get a chance to crisp up under the herb crust. I like to serve this with a sauced vegetable, like leeks in a nutmeg-flavoured creamy white sauce, a

Ingredients

Lunch

Ingredients

Method