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French Trimmed Rack of Lamb

From:

£15.95
We only partially French trim our racks as we believe it a sin to remove the sweet meat off the lamb ribs!:
7 Bone Rack
Meat:
LAMB

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We only partially French trim our racks as we believe it a sin to remove the sweet meat off the lamb ribs! Perfectly tender this favourite cut radiates comfort. Delicious with a side of mashed potato, fresh vegetables and some fresh mint and rosemary.

7 ribs will serve 2 portions. Approx weight 500g.

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Rack of Welsh Lamb with Herby Mustard Crumb

Serves 2

Cooking Time 25 mins

Ingredients

  • French trimmed Rack of Welsh Lamb
  • Seasoning – black pepper and sea salt
  • Oil
  • 1 ½ tbsp dijon mustard

For the crumb:

  • 1 thick slice bread – made into breadcrumbs
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 grated rind lemon

Method

  1. Preheat the oven to 200oC. To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs , add the lemon rind and herbs.
  2. To prepare the lamb. Score the fat on the rack. Heat the pan until hot and add the oil. Sprinkle over the black pepper and sear the rack until browned on all surfaces.
  3. Remove from the pan , then smear the mustard over the fat on the lamb, sprinkle over the crumb mixture , sprinkle over with sea salt and then press down gently , pressing the crumb to stick to the mustard.
  4. Place onto a baking tray and cook for 20-25 mins if you like your lamb medium/fairly pink, 30 -35 mins if you want it well done.
  5. Allow to rest for 5 – 10mins before cutting into individual cutlets.

 

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