Herb Crusted Rack Of Lamb and Honey Roasted Carrots

  • 2 racks of lamb, trimmed
  • Olive oil
  • Sea salt and black pepper
  • 200g dry white breadcrumbs
  • 2 clove garlic, peeled and crushed
  • Small bunch flat leaf parsley
  • 8 sprigs rosemary, leaves picked
  • 1 sprig mint
  • 1 sprig tarragon
  • 4 tbsp finely grated Parmesan
  • 2 tbsp Dijon mustard
  • 1 egg
  • For the Honey Roasted Carrots
  • Bunch of carrots
  • 1 tbsp butter
  • 100ml water
  • For the Roast Potatoes
  • New potatoes
  • Olive oil
  • Salt and Pepper
  • A few leaves of thyme

1. Place the breadcrumbs, garlic, parsley, rosemary, sprigs of mint and tarragon and Parmesan into the bowl of a food processor.

2. Blitz together until the mixture turns to the consistency of wet sand- if the mixture is too dry add a little olive oil and blitz again. Season to taste the transfer to a plate or shallow roasting tin.

3. Whisk the mustard with the egg in a bowl. Brush the mixture onto the lamb to form a good coating for the herb crust to stick to.

4. Preheat the Oven to 180°C. Roll the lamb in the herb mixture. Lay the lamb on a baking sheet and roast for 20 minutes for medium cooked lamb, cook for an extra 5 minutes for well done.

5. Transfer to a warm plate to rest for 5 minutes then carve into cutlets.

For the Honey Roasted Carrots

1. In a heavy bottomed pan add a bunch of baby carrots and a tablespoon of butter and a tablespoon of honey with 100ml water. Cook for about 20 minutes.

For the Roast New Potatoes

1. Half the new potatoes and par boil.

2. Drain and transfer to a roasting tin. Cover with olive oil, mix the potatoes to ensure they are all coated, then season with salt and pepper and a little thyme.

3. Roast in the oven on 180°C for 30 minutes until golden brown.

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