RACK OF LAMB WITH MUSTARD-AND-HERB CRUST
Bizoe Estalet Syrah 2008 –
4 slices brown bread 40g fresh mixed herbs (equal quantities sage, Italian parsley, rosemary, thyme), roughly chopped 1t fresh garlic, crushed 1t fresh ginger, crushed 100g butter 1t salt 1t olive oil 800g rack of lamb ribs
(about 7 ribs ) 1t wholegrain mustard
Make the herb crust by blending the brown bread in a food processor. Add the herbs, garlic and ginger, then slowly add the butter and salt. Blend to a smooth pulp. Set aside.
Heat the olive oil in a frying pan, and sear both sides of the lamb for two to three minutes, until browned. Remove from the pan, brush the mustard over the lamb and then spread the herb mixture evenly over the top.
Place in a preheated oven at 180°C for 40 to 50 minutes.