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Ingredients Method

Ingredients for the lamb:

4 racks of lamb cut in half
Salt and Pepper
Olive Oil

Crust Ingredients:

4 slices of stale bread made into crumbs
7 tablespoons of grated Parmesan
Sprig parsley
Sprig thyme
Sprig coriander
Sprig rosemary
2 tsp olive oil
2 tablespoons Dijon mustard

Preheat oven to 200 degree° C.
Place lamb on cutting board fat side up. Scrape the fat off the chops with a knife and sprinkle with salt and pepper.
Then heat 3 tablespoons of olive oil in an oven pan. Cook lamb until brown in hot olive oil.
Transfer the pan with lamb to oven and leave it roast for 7-8 minutes. While the lamb cooks, prepare the crust.

Crust prepping:

Mix all of the crust ingredients in the blender without the mustard then pulse several times until completely combined.
Now pour mixture into a bowl and set aside.

Now put it all together:

Take the lamb out of the oven and brush it with mustard. Now dip the lamb into the crust mixture and make sure you cover it completely. Let the meat to rest.
When it’s ready to be served, put the meat back into the oven for 3-4 minutes.

Gordon Ramsay recommends serving this recipe with potatoes boulangere and courgettes Provencal but you can try some other side dish of your choice.

Cooking Hours About Recipe