August 06, 2021

Mustard and Herb Rack of Lamb by Barry Horne

By Online Provenance Butcher
Mustard and Herb Rack of Lamb by Barry Horne
Inspired by National Mustard Day, our chef, Barry Horne, has created this mustard & herb rack of lamb recipe.
Serves 4
2 lamb racks (8 bone racks, fat cap removed)
10g parsley
10g chives
1 small garlic clove
1 lemon zest
150g breadcrumbs
2 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
Salt and pepper
Roughly chop the parsley, chives and garlic clove. Place in the food processor along with the lemon zest, olive oil and breadcrumbs and add a good pinch of seasoning. Blitz until everything is incorporated, it should not be wet, but it's too dry and not incorporated enough, add a bit more oil.
Place a pan on a medium high heat and season your lamb racks well, add a small amount of oil to the pan and sear the rack to get some good colour on them. Then take out and brush all over with the Dijon mustard and wholegrain mustard.
Cover them with the crumb mixture and bake in a pre-heated oven @ 180 degrees C for 12-15 minutes for a nice medium.