- 2 6-bone lamb racks (2x 400g)
- salt and pepper
- 2 teaspoons olive oil
- 4 tablespoons fresh breadcrumbs
- 2 cloves garlic, crushed
- small bunch flat-leaf parsley, finely chopped
- 3 tablespoons Dijon-style mustard
- ½ teaspoon Herbes de Provence
- Take the lamb out of the fridge at least 30 minutes in advance. Season. Preheat the oven to 200°C/400°F/gas 6
- Heat the oil in a large, non-stick frying pan. Add the lamb, fat-side down and sear quickly on both sides until lightly browned. Leave until cool enough to handle.
- Meanwhile, mix the breadcrumbs with the garlic and parsley. Mix the mustard with the Herbes de Provence.
- Smear the racks of lamb with the mustard mixture then press the breadcrumbs on firmly so that the meat is entirely covered.
- Roast for 30 minutes. The lamb with be medium at this stage. Remove from the oven. Cover with tinfoil and allow to rest for 5 minutes. Slice the racks between the bones and serve with sautéed spinach and gratin potatoes.
Recipe sourced from Bord Bia