Some of my favourite meals are ones I get to have very rarely. Lamb seems to feature in quite a few of them. It’s such an expensive meat these days: one a Uni student on a strict budget has to be mindful about adding to the shopping cart.
One blessing, I suppose, is that when I do find an excuse to bring a cut of it home with me you can be sure it’s respected. It won’t turn into the next slap together weeknight meal. It’s reserved for an occasion when I’ve got the time to make it a little more lavish. All the better the savour it.
Rack of lamb is such a gorgeous cut of meat, maybe even my favourite. It doesn’t take much to make it really sing. This recipe largely lets the meat speak for itself, while still adding something a little special.
You can use any breadcrumbs you like for the crust, or even make your own from day-old bread. I go for wholemeal breadcrumbs simply because of the texture they give.
A delicious cut of meat begs delicious accompaniments. I served the lamb rack atop a potato galette and served it with broccoli and corn dolloped with garlic butter.
I like my lamb medium, and as such the cooking times in this recipe are aimed at that. If you like yours on either side of medium rare, adjust your cooking time accordingly. This will serve 4 people comfortably, but it’s easy to scale up or down depending on how many mouths you have to feed.
|Parmesan & Herb Crusted Lamb Rack
6 medium sized potatoes, washed and peeled
125g unsalted butter
2 lamb racks (8 cutlets per rack)
2 tbsp Dijon mustard
2 tbsp honey
1 cup wholemeal breadcrumbs
1/2 cup (40g) parmesan cheese, finely grated
3 cloves of garlic, chopped
1 tbsp fresh rosemary, chopped
1 egg, lightly beaten