RACK OF LAMB WITH MUS­TARD-AND-HERB CRUST

Bi­zoe Estalet Syrah 2008 –

House and Leisure Food - - FRONT PAGE -

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

Serves 4

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.

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