Herb crusted rack of lamb with tomato salsa

Week 19, session 2

This took a look of work to prep the lamb and the amount of fat, meat, sinew and skin you need to remove to make this edible seems wasteful bit it’s really worth it. The meat was soft and juicy and easy to eat. Yum!

Prepared lamb

The herb crust is made by mixing together 50g butter, 2 tablespoons fresh breadcrumbs, 2 tablespoons Dijon mustard, 2 large handfuls of mixed herbs (I used parsley, mint and thyme) and salt. Then you just put this on the prepared lamb and let it set in the fridge for 30 minutes.

With herb crust

The salsa was made from a large, peeled, de-seeded plum tomato, half banana shallot (both finely diced), basil (finely shredded), olive oil and sherry vinegar, s&p.

The lamb took just 15 minutes at 200 degrees celsius to cook. I tested this by checking that the meat has some resistance when I pressed the sides. I rested it for 10 minutes too. I served this with some fine green beans.

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