Herb Crusted Rack of Lamb

This herb crusted lamb will be perfect for your Easter Sunday roast! 🌼🥚

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Herb Crusted Lamb
500g rack of lamb
2 teaspoons Schwartz Parsley
3 teaspoons Schwartz Mint
2 teaspoons Schwartz Rosemary
1/2 teaspoon Schwartz Garlic Pepper
Zest of 1 lemon
60g breadcrumbs
1.5 tablespoons olive oil, plus extra for frying
Pinch of salt and pepper for seasoning
1 tablespoon Dijon mustard

Red Wine Gravy (optional)
1 red onion, finely diced
400ml lamb stock
100ml red wine
2 tablespoons plain flour, dissolved in a splash of boiling water
Sprig of rosemary

Preparation
1. Preheat oven to 180°C fan / 200°C.
2. To make the herb crust, blitz together the breadcrumbs, Schwartz Rosemary, Schwartz Mint, Schwartz Parsley, Schwartz Garlic Pepper, and lemon zest until fine. Add in the olive oil and blitz to mix well.
3. Put a drizzle of oil in a frying pan over high heat. Once hot brown, the meat on all sides, seasoning each side as you go.
4, Remove the lamb from the frying pan and place onto a baking tray. Brush all over with the mustard and then press the herby breadcrumbs firmly around the outside.
5. Put the lamb into the oven and roast for 20 minutes, until the crumb is golden and the lamb is medium rare (cook a little longer if desired). Leave to rest.
6. Make the gravy in the same pan used to brown the lamb, gently frying the onion in the oil/ any meat juices. Once soft, add the lamb stock and simmer for 5 minutes. Add the flour / water mix, whisking continuously as the gravy starts to thicken. Add the wine and sprig of rosemary and leave to simmer for a further 8–10 minutes on a low heat until thick and glossy.
7. Slice the lamb into individual chops, and enjoy with the perfect crispy potatoes, garlicky greens, and lashings of gravy!