Lamb rack with herb crust
1 hour 30 mins cooking time
Lamb is a classic for many during Easter, and it does not have to be complicated to make. Step to the kitchen and follow our simple instructions for a rack of lamb that will wow your audience. With Lurpak® in hand, you can create the most delicious crust to infuse the lamb with an array of flavour notes. And let’s not forget the accompaniment. In this recipe, we serve the lamb racks on a bed of tasty vegetables cooked with butter and tarragon.
Lamb rack with herb crust
Lamb is a classic for many during Easter, and it does not have to be complicated to make. Step to the kitchen and follow our simple instructions for a rack of lamb that will wow your audience. With Lurpak® in hand, you can create the most delicious crust to infuse the lamb with an array of flavour notes. And let’s not forget the accompaniment. In this recipe, we serve the lamb racks on a bed of tasty vegetables cooked with butter and tarragon.
Lamb is a classic for many during Easter, and it does not have to be complicated to make. Step to the kitchen and follow our simple instructions for a rack of lamb that will wow your audience. With Lurpak® in hand, you can create the most delicious crust to infuse the lamb with an array of flavour notes. And let’s not forget the accompaniment. In this recipe, we serve the lamb racks on a bed of tasty vegetables cooked with butter and tarragon.
Method
Crust mix
1
Remove the leaves of the tarragon stems and chop roughly.
2
In a medium-sized bowl, mix butter with tarragon, lemon zest, cumin, garlic, spring onions, breadcrumbs, salt, and pepper.
TIP
If you have some stale bread, make your own breadcrumbs. Toast until really dry and crumble. The crumb does not have to be super fine.
3
Spread the crust mix on the lamb racks and place back in the refrigerator for half an hour for the butter to set before roasting.
Vegetables
1
Cut turnips into wedges and carrots in half and then again in half lengthways. Cut spring onions into 2-3-cm pieces.
2
Melt butter in a frying pan and add vegetables and tarragon. Mix well and let it roast for a few minutes. Season with salt and pepper and place in a roasting pan.
Lamb rack
1
175C/155C fan/gas mark 4. Place lamb racks on top of the vegetables and roast in the oven for 20 minutes.
TIP
Let the lamb rest for 5-10 minutes before carving. This helps lock in moistness and flavour.
2
When done, cut the lamb into cutlets, leaving the bone on. Serve on top of the vegetables, and make sure any fallen-off crust is sprinkled back onto the lamb.
TIP
For applause-worthy presentation, make sure to carve with a sharp knife.
3
Sprinkle lemon juice over vegetables and meat and serve right away.
