 |
|
|
| Roast Rack of Lamb with Herb Crust |
| ingredients: |
Allow
2 - 3 chops per person, depending
on their ages and therefore,
to a great extent, their appetites.
Ingredients (for six people):
2 oz/56g/half stick butter
2 tbsp olive oil
1 onion, chopped as finely as
possible
1 clove of garlic, skinned and
very finely chopped
6 oz/170 g/1½ cups day-old
breadcrumbs made from baked
bread, as opposed to steamed
sliced bread; cut off crusts
before whizzing the bread to
crumbs
Salt and pepper
2 tbsp finely chopped parsley,
snipped chives and chopped tarragon
2 racks of lamb each with 6
- 7 chops in it
|
|
|
| method: |
Melt the butter and heat the
oil together and sauté
the onion in this till it is
really soft - about 5 minutes.
Stir in the garlic, cook for
a minute. Then stir in the breadcrumbs,
salt and pepper, off the heat,
and lastly the chopped herbs.
Mix all together very well.
Trim all the fat you can from
the racks. Lay them so that
the fat side is uppermost, flat.
Spoon over the herb crust, pressing
it down well, and roast in a
hot oven, 400F/200C/Gas Mark
6, for 25 minutes - 30 minutes
if you prefer slightly better-cooked
lamb.
|
|
|
This
recipe is from Claire Macdonald who
has written many cookery books and
runs the cookery school at Kinloch
Lodge.
Introduction by Claire Macdonald
I have seen - and bought - racks of
lamb for sale 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 serve this with a sauced vegetable,
like leeks in a nutmeg-flavoured creamy
white sauce, and with crispy sautéed
potatoes with paprika.
|
|
|
|
|
|
|
|
|
|
|
|
|
