- 1 rack of lamb cut in half (3 bones per serving)
- For the crust:
- 4 slices of stale bread made into crumbs
- Small bunch of parsley
- 4 sprigs of thyme
- 2 tablespoons of Colman's mustard
- For the tatin:
- 2 shallots peeled and halved
- 35g of caster sugar
- 1/2tsp butter
- Ready rolled puff pastry
Tired of making the same old dishes again and again? Then you might want to give this new recipe a whirl.
Bursting with flavour, this herb crusted rack of lamb with shallot tatin is every carnivore's dream meal.
We're pretty sure you won't even be able to read the instructions without your mouth watering...
Place lamb on a chopping board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some oil in a frying pan. Seal the lamb by placing each side in the oil long enough to develop colour. It’s simple: no colour equals no taste. Make sure you brown the lamb. Transfer the lamb into a preheated oven at 200°C and bake for 12-15 minutes.
Prepare the crust while the lamb is cooking. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Pour the mixture into a deep dish (bowl or plate) and set aside. Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for 3-4 minutes when you’re ready to serve. Slice through each chop once ready. Best served pink.
For the shallot tatin. In a small pan place in the sugar and butter and cook until a dark caramel is achieved. Place in the shallots and then cut and place over the puff pastry. Place into the oven at 190°C and cook for 12-15mins. Once cooked allow to cool for 2-3 mins and then tip it. Serve the lamb on top and enjoy.
And there you have it! Make this your extra special meal for the week.