Give your rack of lamb plenty of flavour with this lemon and herb crusted rack of lamb recipe. Ready in just 50 mins, this mouth-watering recipe is infused with mint, chives, lemon juice and garlic. Your lamb will never taste the same again. Perfect for Sunday lunch or special occasions like Easter.
- For this Easter recipe
- you will need:
- small bunch mint, leaves only
- small bunch chives, finely sliced
- zest and juice of ½ lemon
- 1 small garlic clove, crushed
- 2 tbsp toasted pine nuts
- 3 tbsp extra virgin olive oil
- 75g fresh white breadcrumbs
- 2 racks of lamb, trimmed, each with 6 cutlets
Heat oven to 200C/gas 6. Whiz the mint, chives, lemon zest and juice, garlic, pine nuts and olive oil in a food processor, until coarse. Spread half over the fat on the lamb racks, then mix the rest with the breadcrumbs. Put the racks in a shallow roasting tin, then press the breadcrumb mixture onto the fat.
Transfer to the oven for 20-24 mins for rare to medium, or 25-28 mins for medium to well done.
Remove from the oven and leave to rest for 10 mins before carving.
You may need to cover the lamb loosely with a tent of foil after 15 mins, to prevent the crust from browning too much.