Serves four
Ingredients
1tbsp vegetable oil
2 racks of lamb
125g fresh white breadcrumbs
40g butter, melted
3 tbsps chopped mixed fresh herbs (chives, basil, thyme, parsley)
2 tbsps Dijon mustard
Method
Preheat oven to 220˚C, Gas 7. Heat oil in a roasting tin over a high heat.
Sear racks of lamb all over until well browned. Set aside.
In a bowl, mix the breadcrumbs, melted butter and chopped herbs and season. Brush the racks with mustard and coat with the breadcrumb mix.
Put the lamb in the roasting tin and roast for 10 to15 minutes until rare-medium. If you want the racks well done, leave them for five more minutes.
Allow the lamb to cool down for five minutes before serving.
Marco Cutajar is an Executive Sous Chef, The Radisson Blu Resort, St Julian’s.