- 1/2 cup bread crumbs
- 2 Tblsp minced garlic
- 2 Tblsp chopped fresh rosemary
- 1/4 c grated parmesan cheese (optional)
- 2 tsp salt
- ground black pepper
- 2 Tblsp olive oil
- 1 Balmoral Estate French rack
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Preheat oven to 220 degrees Celsius. Move oven rack to the centre of your oven.
In a bowl, combine bread crumbs, garlic, rosemary, salt and pepper. Toss in the olive oil to moisten mixture. Mix together and set aside.
Season the rack all over with salt and pepper. Heat some more olive oil in a large heavy, oven proof pan (cast iron is the best) over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. You can cover the ends of the bones with foil to prevent charring, but to be honest I always forget and I’m not that worried about it.
Arrange the rack bone side down in the pan that you seared them in, or a shallow roasting dish. Roast the lamb in your preheated oven for 15 to 25 minutes, depending on the degree you want your lamb cooked to. 15mins will give you rare, 20 will be med and 25 will be cooked all the way through. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
- It would also be rude not to open a good bottle of Central Otago Pinot Noir with this one, a nice 2009 Maude would be my choice.