Herb Crusted Roast Rack of Lamb by Wendy Gudgeon


This year’s spring lamb is at its best just now. Ask your butcher for a rack ‘French trimmed’ with most of the fat removed and the cutlet bones exposed. 1 rack will serve 3 to 4 persons depending if you are serving 2 or 3 cutlets per portion.


Ingredients (serves approx. 4) 1 rack of lamb 120gr fresh breadcrumbs 2 cloves garlic Salt and pepper 1 tspn dried mixed herbs or 2 tspn fresh herbs 1 tblspn olive oil (approx.)


Method: •


Preheat an oven to 200C/Gas 6.


• Mix the breadcrumbs, fi nely chopped herbs, seasoning and crushed garlic together. • Add enough olive oil to bind the mixture. Do not make too wet. • Cut the lamb joint into individual portions and lay fat side up in a roasting tin. Spoon the crumb mixture on each one patting down with your hands.


• •


Place the roasting tin in the oven and cook for 10 minutes until the crumbs are golden and the lamb pink. Cook for a further 5 to 10 minutes if you prefer the meat well done.


Rest for a few minutes and serve with a lamb jus made from the meat juices and a little fresh chopped garden mint added.


Wendy Gudgeon Tel: 01786 824 487 28


wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


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