Culpeper House

Here Lives A Man with a Pan

Main Course

Herb Crusted Lamb Rack

Toby

Ingredients

  • ½ lb rack of lamb, lean cut and frenched
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and smashed
  • slice of stale (or toasted) bread, and made into breadcrumbs by
  • 5-10g fresh flat-leaf parsley
  • sprig fresh rosemary
  • 20g grated parmesan cheese
  • ½ to 1 tsp whole grain dijon mustard

Method

1. Fry off the crushed garlic, to slightly colour. When browned, add to a chopper, along with the bread and blitz to desired consistency. Add the parsley, rosemary and olive oil and again quickly blitz.

2. Sear, seal and lightly brown the lamb in a hot pan (probably about 2-3 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.

3. Brush the top and sides of the lamb with mustard, and the coat the top and sides of the lamb with the breadcrumb mixture. Place in the oven for 12 minutes (dependent on size)

4. When cooked, allow to rest for at least half its cooking time before serving.

Optional tomato & butter bean accompaniment…

Ingredients

  • 440g tin Butter beans
  • 1 leak, thickly sliced.
  • 200g fresh cherry tomatoes
  • optional Chilli
  • 2 Cloves of Garlic
  • olive oil, to taste

Method

1. Put the fresh tomatoes and chopped leak into a non stick pan and bake for 20 mins. Add butter beans, other ingredients and turn. Cover with tin foil and return to the oven for a further 25 mins.