Rack of Lamb with a Mint Crust
by Susan Spaull

 
rack of lamb with a mint crust
                 
Serves 4
2 x 7/8 bone racks of lamb, chined
2 slices of bread, crusts removed
1 tbsp French Mustard
2 tbsp chopped fresh mint
30g/1oz softened butter
Salt and freshly ground black pepper 		It is very easy and is delicious served with new potatoes and green beans.

1.  Preheat the oven to 200ºC/400ºF.
2.  Remove as much fat from the surface of the lamb as possible and trim 2.5cm/1" of the meat from the pointy ends of the bones.

3.  Process the breadcrumbs in the food processor or liquidiser to make crumbs.
4.  Place the breadcrumbs in a bowl and stir together with the mustard, mint and butter to make a paste.
5.  Season the surface of the meat with salt and pepper, then spread over the mint mixture.  Place the lamb in the refrigerator to set the crust.
6.  Place the lamb crust side up in a roasting tin then roast in the top third of the oven for 20-30 minutes.   Cook for the shorter time for a small rack and pink lamb or a longer time for a larger rack or more well done lamb.
7.  Let the meat stand for 10 minutes before cutting between the bones into chops.


The Recipe above has been been given to us by Susan Spaull.  Susan is the author of Ideal Home Entertaining - by clicking the picture below will be taken to amazon.co.uk where you can buy this book.

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