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Rack of Lamb Provençal with Mustard, Thyme & Rosemary Crust
Preparation 5 minutes
Cooking 15 minutes
Ingredients
1 Rack of Lamb (French-trimmed with remaining fat scored (450g)
3 tbsp Olive oil
2 Shallots (finely shopped)
2 Large garlic cloves (very finely chopped)
6 Slices white bread (crusts removed and crumbed)
¼ tsp Ground thyme
½ tsp Ground rosemary
2 tbsp Parsley (finely chopped)
Salt and pepper
1 Egg (lightly beaten)
2 tbsp Dijon mustard
Method
1. Preheat oven to 220ºC/425ºF/Gas 7.
2. Heat 2 tablespoons oil in a frying pan and add the shallots and garlic. Cook for 2 minutes and do not allow the vegetables to colour.
3. Remove the pan from heat, add bread crumbs, thyme, rosemary, parsley, salt and pepper to taste.
4. Stir in the egg and mustard, ensuring that the stuffing holds together (add a little oil to bind if required).
5. Spread 1 tbsp oil in a roasting pan, add the lamb and turn to coat on all sides.
6. Roast for 9 minutes, turning once so that the lamb browns on both sides.
7. Remove from the oven and spread the stuffing over the meat so that it is evenly coated.
8. Return to the oven and roast for 8 minutes for rare. Cook an additional 5 minutes for well-done.
9. Remove from the oven and place under a high grill until crust turns golden brown.
10. Transfer to warm platter and rest for 5 minutes before carving.
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