Elegant, delicious, and wonderfully tender. You can’t beat roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables for a satisfying main course.
COOK TIME: 40 min | SERVES: 4
INGREDIENTS
Crust
- 8 slices of white bread, crusts removed
- 30 ml Gruyère, grated
- 1 garlic clove, crushed
- 15 ml fresh rosemary
- 15 ml fresh flat-leaf parsley, finely chopped
- a pinch of salt
Lamb
- 30 ml olive oil
- salt and freshly ground black pepper, to taste
- 4 x 4-bone rack of lamb, French trimmed (ask your butcher to prepare this for you)
- 20 ml Dijon mustard
Vegetables
- 100 ml extra virgin olive oil
- 1 red onion, chopped
- 2 garlic cloves, finely chopped
- 8 pattypans
- 4 baby marrows, cut in half lengthways
- 8 baby carrots with tops
- 4 baby aubergines, cut in half
- 1 red pepper, seeded and quartered
- 100 g baby button mushrooms
- 200 g potatoes, peeled
- 15 ml Maldon salt
- coarse ground black pepper, to taste
- 15 ml fresh thyme, chopped, to serve
METHOD
Preheat the oven to 200°C.
For the crust, place all the ingredients in a food processor and blend until it forms fine crumbs. Place it in a bowl and set aside.
For the lamb, heat the olive oil in a pan on a high heat. Season the rack of lamb and seal it in the pan. Remove it from the pan, brush the skin with the mustard and lay it on the crust. Place the lamb in the oven and roast for 8-12 minutes (8 minutes for medium rare and 12 minutes for medium). Remove it from the oven and let it rest for a couple of minutes.
Heat the olive oil for the vegetables in a roasting tray. Add the red onions and garlic, and cook for about 30 seconds. Add the rest of the vegetables to the tray and season. Mix well and roast it in the oven, about 10 minutes. Remove the vegetables from the oven and add the thyme.
Slice the roast and serve with the vegetables on the side.
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Recipe pulled from Food and Home.
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Feature Image: Pexels
