For lamb:
- 4 small racks of baby lamb
- 1 lemon
- ¼ cup olive oil
- 1 ½ cup breadcrumb
- 3 spoons chopped fresh herbs (thyme, oregano, rosemary, parsley)
- 2-3 spoons English mustard
- Salt and pepper
Vegetables of your choice..
Method:
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Ask from your butcher to remove from racks the bottom bone so to be easy for you to cut them after cooking.
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Remove the exes fat and brush well with lemon.
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Season with salt and pepper and sauté for 3 minutes each side.
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Remove from pan and brush with mustard.
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Mixed well the breadcrumb with fresh herbs and cover all the meat of racks.
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Preheat your oven 180oC and cook for 25 minutes. You don’t have to cover them.
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Prepare the vegetables in any cooking method you prefer! Use the method of boil, grill, sauté or steam and serve with rack of lamb.
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