Herb-crusted Rack of Connemara Lamb

Lamb is a most wonderful meat - especially French trimmed Rack of Lamb but it's not often that I can afford to buy it - it's just too expensive!! but when it's on special offer . . well then it's a free for all at my local butchers in a handbags at dawn kind of way !!

I adore my Lamb (as I do all my red meats) rare and juicy. To me and my hubby it's the only way to get that wonderful flavour and melt-in-the-mouth texture. 

This is a wonderful recipe adapted originally from one of Gordon Ramsays but with my own take on it. My mouth is even watering as I type this up. . . . . 

This super dinner only takes about 3/4 's of an hour in total to cook and is soooooooo good.!!

For the Herb crust:
3-4 slices of stale breadcrumbs
Tsp of dried parsley
Tsp of dried thyme
Tsp of dried coriander
Tsp of dried rosemary
grated rind of 1 lemon
7 tablespoons of grated parmesan
freshly ground salt and pepper 
Place all above ingredients into a food processor and mix well.

Other ingredients needed:
2 tablespoons French's American yellow mustard
(This mustard is wonderful with lamb. Try spreading it on a leg of lamb mixed with some olive oil, garlic and chopped rosemary before roasting - it's got the WOW factor)
Small French trimmed Rack of Lamb.
(1 rack for every 2 people) and cut into two portions (3-4 bones per portion for small lamb)

Method:
Pre-heat the oven to 200 degrees Celcius - 180 for a fan oven.
Place lamb on cutting board bone side down. Very lightly score the meat with a sharp knife. Next, generously sprinkle the lamb with salt and pepper.

Heat some olive oil and a knob of butter (For a slightly nutty taste) in a pan. Seal the lamb by holding each side in the oil long enough to develop a nice brown colour - but not to cook it for too long. (and don't burn your fingers!)

Smear the mustard onto the outer side of the lamb and press breadcrumb mixture into it. Pat it in well.

Place Lamb into a pan in the oven (cross over bones of each portion so that they support each other and stand up) and cook for 8 mins for rare (it's the only way to eat Lamb!!), or 10 mins for medium and 12-15 minutes for well done. Take out of the oven and stand on a hot plate to rest, covered, for at least 10 mins.

Serve the lamb on a bed of spinach tossed in cream, garlic and black pepper, crispy roast potatoes and country butter and or a light red wine jus and of course a lovely bottle of Claret or Cabernet Sauvignon.

If you have a food processor make a load of breadcrumbs all in one go and freeze in a food bag. Then you always have as little or as much breadcrumbs needed to hand