Mustard & Rosemary-crusted Rack Of Lamb
Tender racks of lamb coated in a flavorful herb crust, roasted to perfection for a delectably pink center. Served with a smooth bean purée and wilted spinach, this dish offers a harmonious blend of savory flavors and textures that will elevate any dining experience.
— Constant Cookbook
Ingredients
- 6 baby or 3 large French trimmed rack of lamb (most supermarkets sell these ready-prepared)
- olive oil
- 4 tbsp Dijon mustard
- 3 garlic cloves , crushed
- 3 tbsp rosemary , very finely chopped
- 4 tbsp dried parsley
Instructions
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 709 calories
- Fat Content: 49 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 2.2 milligram of sodium
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