Having French-trimmed this rack of lamb myself at Allens of Mayfair, I decided to go for a classic recipe; minced herbs mixed with garlic, anchovies and capers. These are flavours which complement rather than over-power the flavour of the delicate, pink chops of lamb. The fat seared until crisp and the mixture pressed on top, it has enough salty components to season each juicy mouthful. I contemplated eating the whole 8-boned rack myself, until I thought about what the housemate's face might look like. Thundery and a little tearful. I just couldn't do it to her.
Roasted courgettes and a potato and onion gratin make ideal accompaniments.Herb-Crusted Rack of Lamb
Serves 2 greedy girls - it would probably do 3 normal people
1 French-trimmed rack of lamb
1 sprig of rosemary
A small handful of flat leaf parsley
2 cloves of garlic
1 tsp capers
2 anchovies
Zest of half a lemon
1 large handful of breadcrumbs
1 heaped tablespoon of Dijon mustard
Preheat the oven to 250 degrees C. Heat some oil in a non stick pan and fry the rack of lamb, fat side down on a medium heat, for 3 - 5 minutes. Turn it over and fry for another 4 - 5 minutes. Set aside to cool slightly.
Chop the leaves of the rosemary and the parsley, and mince the garlic, anchovies and capers. Bash it around in a pestle and mortar and add the breadcrumbs and lemon zest. Brush the browned fat of the rack with the Dijon mustard liberally. Press the breadcrumb mixture onto the lamb and roast for 10 minutes for medium rare. Leave to rest for a further 15 minutes (I left it in the switched off oven with the door ajar). Carve into chops carefully to serve.
17 comments:
Looks fabulous - very restrained of you not to polish it off before she found out.
Pink perfection!
mouth-watering stuff! You were very kind to your flatmate...
That looks perfect and the herb crust flavours sound delicious. I love rack of lamb, you can pick the chops up and eat them like meat lollies.
I echo gastrogeek, you were very very kind! Mouthwatering!
I bet you ate it all yourself REALLY.
I hope you ate it all and in front of your housemate as well. You should of!
Looks AMAZIN - good skills!
Paul
I would echo Su Lin and Rejina, but I know what you are normally like to your housemate ;)
Amazing.
I would kill for roast lamb, and this looks well worth committing murder for. YUM!
I am so jealous of your butchery class and this post has made me even more so. I think the herb crusting is a great way to enhance the flavour of such high quality meat without overwhelming it. PS have you read Cleave? Julie Powell's new book about becoming a butcher. Perhaps you are inspired now?
French trimmed by your own fair hand? Impressive. Actually, Lizzie the Butcher has a good ring to it and is a handy moniker to have around the Five Points of New Cross.
Lamb looks gorgeous.
Sarah - Thanks - restraint isn't my strongest point so I was rather pleased.
Oldsoul - thanks!
Gastrogeek - Wasn't I? I am the model housemate.
G&C - 'Meat lollies' is mildly repulsive but also extremely attractive...
Su-Lin - thanks!
Helen - Shhhh.
Paul - You're too kind.
Tehbus - I can't think what you mean?
ALS - I thank yew.
Lex - As long as no one finds out...
GC - it was great - I would highly recommend it. I haven't read it, but I'll look it up.
Food Urchin - Actually, New Cross could do with a butcher's shop...
a ha, so you didnt eat the whole thing. it looks lovely, just the right pink, with a perfect crust. what a lovely time you all had a Allen's, btw. x shayma
Beautiful rack of lamb - usually what I get at the grocery is so anemic-looking in comparison!
That look sooo good! I'm glad you gave that lamb rack justice and how pleasing to cook and eat it after preparing it yourself at your butchery course!
I MUST make this!!!!!
But Lizzie, there's WH Wellbeloved in Tanner's Hill, mere minutes from New Cross - another in the area is dreamy thinking. Lamb looks amazing by the way, Ross at Browns just happened to pick me up a rack of lamb yesterday, I might just try your recipe
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