Cooking Instructions
- 1
Preheat oven to 200°C/390°F (all oven types). Place shelf in the middle of the oven.
- 2
Season lamb rack with salt and pepper.
- 3
Browning: Heat 1 tbsp oil in a heavy based skillet over high heat. Sear lamb rack all over until nicely browned – including each short end – about 1 1/2 minutes on each side. It will be fully raw inside, but that's OK. Transfer to plate and let cool for 5 minutes, uncovered.
- 4
Mix dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again.
- 5
Next, prepare the crumb mixture. Mix Crumb ingredients EXCEPT butter in a bowl. Then use a fork to stir through butter. Spread on a flat large dinner plate.
- 6
Spread the underside of the rack with mustard mix. Press into breadcrumb mixture, then spread mustard mix over the other side as well as each end. Then press those sides into the breadcrumb mixture.
- 7
Transfer lamb to rack. I've placed a separate tray beneath the rack to catch the liquid.
If roasting vegetables, place it on the tray. If using root vegetables such as carrot, parboil it first before roasting.
- 8
Roast racks for 30mins. Once done, remove and let it rest for 5mins before carving. Use hand to hold crumb in place while cutting with knife.
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