Herb Crusted Rack of Lamb
- 1 large Rack of lamb (approximately 7 – 10 racks), cut in two parts (easier to work with)
- Olearia San Giorgio Virgin Olive Oil
- ½ cup bread crumbs
- 2 tbsp
- garlic, minced
- 2 tbsp fresh rosemary
- 1 tbsp fresh chives
- sea salt
- fresh ground pepper
- Dijon Mustard
- Preheat oven to 425 F
- In a large mixing bowl, combine ½ cut bread crumbs, 2 tbsp of minced garlic, 2 tbsp fresh rosemary, ½ tsp of salt and 1 tbsp of fresh chives (optional). Mix this up and add in about 2 tbsp olive oil to moisten. Set aside.
- Heat 2 tbsp virgin olive oil in pan, season rack of lamb with fresh ground pepper and sea salt. Sear all ends of lamb for about 2 minutes each side. Set aside to cool a bit.
- Brush lamb with Dijon mustard until well coated. Put into mixing bowl with bread crumb mixture and coat all over making sure the lamb is well coated. Cover tips of bones with foil to prevent burning.
- Place in roasting pan bone side down and cook for 12-18 minutes. (I tend to cook for 18 minutes if I have 10 racks and 14 minutes if I have 7 racks). Remember not to open the oven while cooking. Do not cook any longer as lamb should be medium rare.
- Remove and cover loosely with foil. Rest for 5 minutes.
- Cut up the racks and place on your pate with your roasted potatoes and vegetable.
- Drizzle wine gravy over and around the plate. Not too much though as you don’t want to take away from the lamb!
Red Wine Gravy
While the lamb is cooking, add about 1 cup of red wine (an oak flavoured red is perfect) into the pan that you seared the lamb in. Add in one small packet of beef Bovril and then add in just about ¾ cup of water. In a separate cup mix up one heaping tablespoon of Bovril powder thickener and ½ tablespoon of corn starch and enough water to make it smooth. Whisk in after the liquid comes to a boil a little bit at a time until it gets to the thickness you want. Make it fairly thick to stick to the lamb.