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Garlic Herb Crusted Roast Rack Of Lamb

Garlic Herb Crusted Roast Rack Of Lamb

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Garlic Herb Crusted Roast Rack Of Lamb

8 servingsINGREDIENTS1.1 kg (2 1/2 lb) rack of lamb, frenched salt, to taste pepper, to taste5 tablespoons olive oil, divided8 cloves garlic, peeled and smashed85 g (3/4 cup) breadcrumb10 g (1/4 cup) fresh flat-leaf parsley1 1/2 tablespoons fresh rosemary55 g (1/2 cup) grated parmesan cheese1 1/2 tablespoons whole grain dijon mustardPREPARATION1. Preheat oven to 400°F (200°C).2. Season lamb generously with salt and pepper.3. Heat a cast iron over medium high heat.4. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.6. Brush the top and sides of the lamb with mustard.7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.8. Allow to rest before slicing.9. Enjoy!Inspired by:http://www.donalskehan.com/recipes/roast-lamb-with-wild-garlic-pesto-and-lettuce-and-peas/
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8 servings

INGREDIENTS

1.1 kg (2 1/2 lb) rack of lamb, frenched

salt, to taste

pepper, to taste

5 tablespoons olive oil, divided

8 cloves garlic, peeled and smashed

85 g (3/4 cup) breadcrumb

10 g (1/4 cup) fresh flat-leaf parsley

1 1/2 tablespoons fresh rosemary

55 g (1/2 cup) grated parmesan cheese

1 1/2 tablespoons whole grain dijon mustard

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Season lamb generously with salt and pepper.

3. Heat a cast iron over medium high heat.

4. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.

5. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.

6. Brush the top and sides of the lamb with mustard.

7. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.

8. Allow to rest before slicing.

9. Enjoy!

Inspired by:

http://www.donalskehan.com/recipes/roast-lamb-with-wild-garlic-pesto-and-lettuce-and-peas/