Name: Rack of Lamb with Mustard and Herbs
Yield: Serves 4
Ingredients: 1 tbsp lemon juice; 2 tbsp fresh brown breadcrumbs; 1 tbsp olive oil; 1 tbsp finely chopped parsley; pinch of chopped thyme, marjoram or rosemary; salt; freshly ground black pepper; 4 garlic cloves, peeled and crushed; 1 tbsp Dijon or mild made-up mustard; 2 best ends of lamb, chined

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 best ends of lamb, chined
4 garlic cloves, peeled and crushed
1 tbsp Dijon or mi

Main course

Method

Remove the skin and most of the fat from the joint. Mix together the rest of the ingredients and spread the mixture thinly over the outside of the joints. Place on a rack in a roasting tin and roast in a preheated oven at 220°C / 425°F / Mark 7 for 20–25 minutes

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Ingredients

Method

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