Lamb:
- 1.2 kg French-trimmed rack of lamb (8 ribs)
- Salt
- 2 tsp olive oil
- 2 tbsp Dijon mustard
Herb Crust:
- 1 cup fresh breadcrumbs
- 2 tbsp each: rosemary, mint, parsley (chopped)
- 3 garlic cloves (minced), 1 tsp basil
- 1 tbsp pistachios (chopped)
Irish Lamb Feast
Ingredienser
Lamb:
- 1.2 kg French-trimmed rack of lamb (8 ribs)
- Salt
- 2 tsp olive oil
- 2 tbsp Dijon mustard
Herb Crust:
- 1 cup fresh breadcrumbs
- 2 tbsp each: rosemary, mint, parsley (chopped)
- 3 garlic cloves (minced), 1 tsp basil
- 1 tbsp pistachios (chopped)
Fremgangsmåde:
Preheat oven to 200°C.
Sear: Season lamb, sear in olive oil (2–3 min per side), cool, then brush with mustard.
Crust: Mix crust ingredients and press onto mustard-coated lamb.
Roast: Place bone-side down, roast for 20–25 min (medium rare: 55–57°C). Tent with foil if needed.
Rest & Serve: Let rest 10 min, slice, and serve.
Fremgangsmåde:
Preheat oven to 200°C.
Sear: Season lamb, sear in olive oil (2–3 min per side), cool, then brush with mustard.
Crust: Mix crust ingredients and press onto mustard-coated lamb.
Roast: Place bone-side down, roast for 20–25 min (medium rare: 55–57°C). Tent with foil if needed.
Rest & Serve: Let rest 10 min, slice, and serve.
