Preparation time: 1 hr
- 2 x 4-bone racks of lamb
- Olive oil
- Salt and pepper
- Fleur de sel and freshly ground pepper
- 80g breadcrumbs
- 1 egg white
Preparing the meat
– Ask your butcher to “French trim” the racks of lamb, ensuring that the rib bones are scraped clean. Season with salt and pepper.
-In a large frying pan, heat the olive oil and place the racks fat side down in the pan and sear. Repeat on the other side.
For the herb crust
-Finely chop the parsley, tarragon and garlic.
-Transfer the ingredients into a bowl, add the egg white and mix into a paste.
Cooking the lamb
-Place the lamb chops upright in an oven dish and roast in the oven at 200°C for 15 minutes. Set aside.
-Pack over the herb crust on the fatty side of the cooked lamb.
-Return to the oven to roast for a further 15 minutes at 180°
-Place the lamb on a flat serving dish.
-Sprinkle with fleur de sel and freshly ground pepper and drizzle with olive oil.
Top Tips from the Chef
For a totally different flavour, replace the herb and breadcrumb crust with a spicy glaze. Reduce a small quantity of veal stock in a pan and add a slice of butter. Add cardamom, Chinese 5 spice and anise. Mix well and coat the cooked racks of lamb with a brush. Caramelise with a blowtorch until golden brown.
FOOD AND WINE PAIRING
for this recipe
Tender and succulent, the sweetness of the lamb and a rounded Merlot like Château Reysson, Cru Bourgeois, Haut-Médoc, is a match made in heaven.
Tender and succulent, the sweetness of the lamb and a rounded Merlot like Château Reysson, Cru Bourgeois, Haut-Médoc, is a match made in heaven.~ Read more