Lamb

Name: Lamb
Cuisine: British
Ingredients: 2 (8 boned) lamb racks trimmed with a thin fat layer; salt and pepper for coating, 1 tsp oil; For Crust:; Dijon mustard; 1 cup bread crumbs, 3 cloves garlic minced,; tsp each dried thyme, mint and parsley; to taste salt and pepper

Anne @cook_6498847

Singapore

Lamb

Saved

Ingredients

2(8 boned) lamb racks trimmed with a thin fat layer
salt and pepper for coating, 1 tsp oil
For Crust:
Dijon mustard
1 cupbread crumbs, 3 cloves garlic minced,
tspeach dried thyme, mint and parsley
to tastesalt and pepper

Saved

Steps

1

Season lamb racks and let it sit overnight in the fridge.
2

When ready to prepare, pat dry lamb rack, heat skillet on high, add oil, and brown rack on all sides approximately 10 mins for each rack. Preheat oven to 200 degrees celcius. in a bowl combine, breadcrumbs, garlic, herbs, salt and pepper.
3

Coat lamb racks from all sides with mustard, then lightly dust breadcrumbs mixture so it coats the rack evenly. roast for 15-20 minutes, remove, cover and cool for 10 minutes before serving.