Rack of lamb ?

Kevie192

Hi all,

I've got a rack of lamb for dinner tonight and it looks yummy but there's one problem... I've no idea how to cook it!

I've been looking for recipes and like the idea of a crust but most seem to contain mustard and I dont have any because it's disgusting stuff.

Can anyone recommend a nice and easy way to cook the lamb? It came with a sprig of rosemary but I don't really have many dried herbs in the cupboard atm except oregano and italian seasoning but I do have garlic etc. in the fridge.

Kevin x

emiff6

Lamb is such a lovely flavour it's a shame to spoil it by adding lots of extra flavours.
I do rack of lamb simply. Preheat the oven to Gas 5.
Put the rack fat side up in a roasting tin and sprinkle with a little salt and freshly ground black pepper (leave the rosemary on it).
Lightly cover with a piece of tin foil and cook in the centre of the oven for between 45 and 60 minutes, depending on if you like it on the pink side or not.
Take the tin foil off for the last 15 minutes to allow the fat to crisp up.
Serve with roasted root veg and mashed potatoes. Great!
Include the garlic in the root veg. Roast it without peeling, then pop out of its skin when done, for a more delicate creamy flavour.

ETA: Or add the garlic to the mash - even better!

Rikki

I agree I prefer the taste of just the lamb without too much added. I just use a rosemary sprig on top and if it's a large lamb joint I add slivers of garlic under the skin.

You could seal the meat in the pan over the hob before putting into the oven

Fruball

I score the skin into diamonds, fry it skin side down for a few minutes then chuck it in a hot oven, turn it down and roast - yummy

I never add anything - lamb rack is too good on its own to add anything IMO

meritaten

if you would like a crust on it - without the mustard then try this.
Herb Crust
a good handfull of mixed fresh herbs of your choice. parsley, rosemary and a small amount of either basil or dill is good. chopped finely.
a good handful of fresh white or wholemeal breadcrumbs
good pinch of salt and some black pepper
some olive oil or melted butter to bind it.
mix all the dry ingredients and add enough oil or melted butter so the the herb mix will stick together (it forms a ball which doesnt fall apart).
then sear your lamb on both sides and then pat the crust onto the lamb rack and put in the oven.