Rack of Lamb

Carre di Agnello (Roasted Rack of Lamb with Rosemary Crust)

Cooked at Al's April '07

Great w. Charmaine Solomon's herby peas + roast jacket tatties w/ sour cream + chives

In Italy, spring lamb is highly prized and indeed more expensive than fillet steak. Lamb and rosemary are soul mates.

Serves 4 generously

You need:

Rack of lamb 1.5kg (approx. 8 ribs)
3 cloves of garlic crushed
30g fresh breadcrumbs
Small bunch of Italian parsley, finely chopped
2 sprigs of rosemary finely chopped
1 small egg lightly beaten
3 tablespoons Dijon mustard
Sea salt
Freshly ground pepper



Method:

Preheat oven to 220 degs. C.
Season the rack of lamp with salt and pepper and place it meat side down in a lightly oiled roasting pan. Roast for 20 minutes.
Meanwhile, in a small bowl, combine the breadcrumbs, garlic, parsley, rosemary, beaten egg and some salt and pepper to taste.
Turn the rack meat side up. Spread the meaty side with the Dijon mustard. Using fingers press the breadcrumb mixture onto the meat.
Roast for a further 15-20 minutes depending on preferred doneness.
If breadcrumbs look as if they are beginning to brown too early, tent the rack loosely with oiled aluminium foil.
Rest rack for 10-15 minutes before carving.

Serving Suggestion: Serve with roasted potatoes and lemons.