A herb-crusted rack of lamb is truly a classic dish for Valentine’ day. Accompany with your favourite selection of vegetables. For an elegant dish have your rack of lamb French trimmed.
Prep time 30 minutes/Cook time 35 minutes/Serves 2
Ingredients:
1 x six bone rack of lamb, French trimmed (about 300g [2/3 lb])
3 tbsp skin-on almonds
25g (1 oz) crustless white bread
1 tbsp chopped mint
1 tbsp chopped parsley
1 tsp chopped rosemary
finely grated zest of 1/2 lemon
1-2 tbsp olive oil
2 tsp Dijon mustard
Method:
Remove the lamb from the fridge 30 minutes before you begin and allow to come to room temperature. Preheat the oven to 190°C (170°C fan/380°F/gas mark 5).
For the herb crumb: In a small food processor, whiz 2 tbsp almonds until coarsely chopped, then add the bread and whiz to crumbs. Add the herbs and whiz until finely chopped. Season well; add the lemon zest, 1 tablespoon olive oil and 1 teaspoon mustard. Whiz briefly to combine (add another teaspoon of oil if it’s not sticking together).
Sit the lamb in a small roasting tin and roast in the oven for 5 minutes. Remove the lamb from the oven, brush the remaining mustard over the meat, then press the herby crumb mixture on top in an even layer. Return to the oven to roast for 25 minutes.
Remove the lamb from the oven and set aside to rest for 10 minutes before separating the six cutlets and serving.
