Serves 4 Cooking Time 35 minutes
- 2 racks of Lamb, about 350 g (3/4 pound) each
- 2 garlic cloves, cut in half
- 4 tbsp olive oil
- 75 g white bread crumbs
- 45 g (1 ½ oz) butter
- 1 tbsp Dijon Mustard
- 1 small bunch parsley, finely chopped
- 125 ml ( ½ cup) white wine
- 250 ml (1 cup) chicken stock
Put the rack of lamb that your butcher has prepared on a chopping board and if not prepared, cut away the cartilage at one end. Make a small incision under the skin covering the fat and take the fat away.
Preheat the oven to 190°C (375°F) .
Make several incisions in the lamb with a sharp knife and push in the half garlic. Put the racks to a roasting tin. On a medium heat, heat the olive oil and butter. Add the lamb and colour the meat of the fillet for 3 to 4 minutes. Turn it on to its back and colour again for 3 to 4 minutes, until golden brown. Transfer the lamb and roast in the oven for 10 minutes, depending on the size.
For the parsley crumb, put the bread in a food processor and pulse to form crumbs that have a coarse texture. Transfer to a bowl and add the parsley. Stir in the olive oil and season.
When your racks of lamb are cooked to your taste, transfer the racks to the chopping board again and brush the mustard all over it, avoiding the bones. Press the racks in the breadcrumbs, so that every part is coated.
Return the lamb to the oven and cook for 8 to 10 minutes for medium rare. Turn off the oven, leave the door ajar and allow the lamb to rest for 5 minutes so the meat becomes tender.
To make your juice, discard the fat of the roasting tin. Add wine and boil until reduced by half. Add the stock and let boil for 5 to 7 minutes. Keep warm until ready to serve. You can add in 1 to 2 tsp corn flour, mixed with water until smooth to thicken your sauce.
Serve on warm plates with the sauce on the side with some vegetables such as broccoli, or steamed potatoes with green Asparagus like I have done.