Herb Crusted Lamb

I love lamb and I saw one of the cooks on Master Chef cook herb crusted lamb and I just had to make it!

I google searched some recipes, found one I liked, tweaked it slightly and the end result was pretty epic!

The crust is so fresh tasting and full of flavour, the potatoes were crispy on the outside but fluffy on the inside. This dish was simple but the end result is visually beautiful and big o flavour!

Serves 2.

Ingredients:

• Rack of lamb, French trimmed (with 6 racks)
• 600g baby new potatoes
• salt & pepper
• 2 slices of bread, crusts removed
• 2 cloves of garlic
• 5 tbsp fresh parsley, chopped
• grated zest of 1 lemon
• olive oil

Preheat the oven to 180C.

Cook the potatoes in a saucepan of boiling water. Once cooked, drain and place in an ovenproof dish. With a masher, lightly press on the potatoes to crack them open. Drizzle with olive oil then season.

Put the bread into a food processor and blitz to create crumbs. Transfer to a bowel and add the chopped parsley, crushed garlic, lemon zest, salt & pepper then mix. Add olive oil to combine, about 5 tbsp.

My Rack of Lamb

Herb Crust Ready To Go

Place the lamb into a roasting tin, fat side up and then put the herb crust on, patting it onto the lamb.ensuring it is in place.

Lamb Ready to Cook

Put the lamb and potatoes in the oven and cook for around 45 minutes for medium, but keep checking as it depends on the thickness of the lamb. Add more olive oil and seasoning to the potatoes every now and then to help crisp up the potatoes.

Ready To Carve

Carved & Ready To Serve

Once cooked, cut the lamb and serve.....bon appétit! 

Bone Appétit!