Planning an elegant spring dinner party? Nothing says elegance like herb crusted roast rack of lamb. Serve with simple seasonal vegetables for a complete meal.
3 people made this
2 (700g) racks lamb, French trimmed
2 tablespoons olive oil
salt and pepper, to taste
110g dried breadcrumbs
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh thyme
4 tablespoons chopped fresh rosemary
3 cloves garlic
2 tablespoons pitted olives
4 tablespoons wholegrain mustard
300ml red wine
4 tablespoons redcurrant jelly
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Method Prep:30min › Cook:30min › Ready in:1hr
Bring the lamb up to room temperature. Cut away any excess fat or sinew around the meat and run a sharp knife along the top of the bones to remove any meat, this will result in a clean presentation once cooked. Do not discard any fat or meat removed, set aside for the gravy.
Preheat the oven to 220 C / Gas 7.
Heat 1 tablespoon of oil in a frying pan over a high heat. Rub the remainder of the oil over the lamb and season well. Add the lamb to the frying pan and brown for 1 to 2 minutes on all sides to seal in the juices. Remove from the pan and set aside. This pan will be used later to make the gravy.
In a food processor combine the breadcrumbs, herbs, garlic and olives and blend until smooth.
Line a roasting tin with aluminium foil then place a roasting rack inside. Stand the racks up on end facing each other with the bones pointing upwards and interlocking. Brush the mustard over the outside of meat then with your hands press the crust mixture onto to the lamb. Repeat for the second rack.
Roast in the hot preheated oven for 30 minutes for medium rare. Allow a further 10 to 15 minutes cooking time for a more medium to well done cook. Remove from the oven, very carefully cover with aluminium foil and allow to rest for 10 minutes.
Meanwhile make the red wine gravy. Return the pan in which you browned the meat to the stove and remove any bits of char but leave the oil. Over a medium heat fry any reserved fat or meat from step one, then remove once rendered. Add the wine and bring to a simmer for 5 minutes, stir in the redcurrant jelly. Strain if desired.
Remove the foil from the lamb, carve and serve alongside the red wine gravy.