Frenched Rack of Lamb
Impressive French-trimmed rack of lamb coated in Provençal breadcrumbs. Perfect for special occasions with make-ahead convenience.
Ingredients
White or brown bread
crusts removed
Garlic cloves
crushed
Sea salt
Black pepper
freshly ground
Flatleaf parsley
leaves only, finely chopped
Fresh thyme
leaves only, finely chopped
Fresh rosemary
leaves only, finely chopped
Extra virgin olive oil
Olive oil
Lamb bones and trimmings
chopped into 2cm pieces
Rack of spring lamb
about 8 ribs each, French trimmed
Dijon mustard
You'll need
- Food processor— for the breadcrumbs
- Large ovenproof frying pan
- Mixing bowl
- Pastry brush
Method
Preheat oven
Preheat the oven to 190°C/375°F/gas mark 5.
Make Provençal breadcrumbs
Crumble the stale bread into a food processor and pulse to coarse crumbs. Transfer to a bowl and add the parsley, thyme, and rosemary. Stir in the olive oil and season with 2 pinches each of salt and black pepper.
Brown the lamb bones
Season the racks of lamb with 2 pinches each of salt and black pepper. In a large ovenproof frying pan, heat the olive oil over medium heat. Add the lamb bones and trimmings and fry for a few minutes until browned. Remove and set aside.
Sear the lamb
In the same pan, add the French trimmed racks of lamb. Cook the meat of the fillet for 3-4 minutes, then turn onto its back (fat side) and cook for 3-4 minutes until golden brown. Transfer the pan to the oven and roast for 10 minutes.
Crust and finish
Remove from oven and brush the Dijon mustard all over the lamb, avoiding the bones. Press the racks into the Provençal breadcrumbs to coat completely. Return to oven and cook for 8 minutes for medium-rare.
Rest and serve
Turn off the oven, leave the door ajar, and allow the lamb to rest for 5 minutes so the meat relaxes and becomes tender.