Prep: 5 mins.
Cooking: 15 mins.
Rating: 4: Tricky
- A full rack of lamb or a lamb fillet
- Bunch of fresh flat-leaved parsley
- Some fresh rosemary leaves, avoiding the hard brown bits on the ends – yeah, I know it’s a phaph to trim them….but go on…. Indulge me on this occasion…. How many? You’re cooking the friggin dish!
- 2 cloves garlic (chopped) or more
- 250g white breadcrumbs, ideally half dried, half fresh but you do what you think
- 50g butter
- Whole grain mustard
- Oven preheated to gas mk 9/240 oC
- Food processor?
- Roasting tin
- Frying pan.griddle
- Blitz (in a food processor) all herbs, garlic & breadcrumbs, progressively, to give a fine mixture.
- Season the lamb well, gently heat the butter in a pan until foaming.
- Brown the lamb for 5 minutes over a medium heat without blackening the butter.
- Remove & rest for at least 10 minutes.
- Brush lamb with the whole grain mustard & roll in the breadcrumb mix to liberally coat it evenly. Load the top with more mixture to give a good layer. Dribble (that’s an anti-posh way of drizzling) the rest of the butter onto the coating….probably adding a bit more for good measure.
- Place the loaded lamb in a well-oiled roasting tin & put into the oven (pre-heated to 240 degs C) for 6 minutes.
- Remove & leave to rest in its tin and under foil for 5 minutes before slicing it almost through, between each rib, with a sharp knife. That period of resting is important. The lamb should be nice’n’pink when sliced.