Rack of Lamb — Print Recipe — The Culinary Codex

Premium New Zealand lamb rack coated in a herb and mustard crust, roasted pink and served with seasonal vegetables and mint jelly.

Ingredients

2 racks of lamb, 8 ribs each, frenched
2 tbsp Dijon mustard
3 cloves garlic, minced
1 cup fresh breadcrumbs
2 tbsp fresh rosemary, chopped
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper
Mint jelly for serving

Instructions

1 Bring lamb racks to room temperature for thirty minutes. Season generously with salt and pepper on all sides.
2 Sear the lamb racks fat-side down in a hot pan with olive oil for two minutes until golden. Set aside to rest.
3 Mix breadcrumbs, rosemary, parsley, garlic, and olive oil. Brush the seared lamb with Dijon mustard on all sides.
4 Press the herb breadcrumb mixture firmly onto the mustard-coated lamb, creating an even crust.
5 Roast at 200C for twenty minutes for medium-rare, or until a meat thermometer reads 55C in the thickest part.
6 Rest the lamb for ten minutes under foil, then carve into individual cutlets. Serve with mint jelly and seasonal vegetables.

Did You Know?

New Zealand exports lamb to over 100 countries, but Kiwis keep the best cuts for themselves, particularly the prized racks from Canterbury and Southland.