Herb crust rack of lamb

Herb crust rack of lamb
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 2

    6 rib rack of lamb

  • herb crust

  • 1/2 tsp.
    (2 mL)

    garlic, chopped

  • 1/2 tsp.
    (2 mL)

    fresh rosemary, chopped

  • 1/2 tsp.
    (2 mL)

    fresh thyme, chopped

  • 1 tsp.
    (5 mL)

    fresh parsley, chopped

  • 1/2 tsp.
    (2 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    olive oil

  • 1 tsp.
    (5 mL)

    Dijon mustard

Preparation

Trim the rack of lamb, choose the crust desired, mix all ingredients and spread over the rack. Sprinkle the crust with breading or sesame seeds. Preheat oven to 375°F (190°C), cook for 10 minutes, then lower the heat to 350°F (177°C) and cook for 8 to 10 more minutes. Lamb should be cooked rare or 154°F (68°C) on the meat thermometer.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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