| Roast Rack of Lamb |
| Serves 4 2 racks of lamb, each with 8 chops, ends of bones scraped clean 3 tbsp Dijon mustard 1 1/2 tbsp chopped fresh rosemary, or 1 tbsp dried rosemary salt and pepper 2 oz (55g) fine dry breadcrumbs 3 tbsp chopped fresh parsley 4 garlic cloves, crushed 2 fl oz (65ml) olive oil 4 oz (115g) butter or margarine 8 fl oz (250ml) chicken stock 1. Preheat a 425 F/220 C/Gas 7 oven. 2. Brush the meaty side of the racks with the mustard. Sprinkle with the rosemary, salt and pepper. 3. In a bowl, mix the breadcrumbs with the parsley, garlic and half of the olive oil. Press the mixture evenly over the mustard on the racks of lamb. Wrap the scraped bone ends with foil. Put the racks in a roasting tin. 4. In a small saucepan, melt half the butter or margarine. Stir in the remaining olive oil. Drizzle this mixture over the racks of lamb 5. Roast the racks of lamb, allowing 40 minutes for medium- rare meat and 50 minutes for medium. 6. Transfer the racks to a warmed serving platter, arranging them so the scraped ends of the bones are interlocked. cover loosely with foil and set aside. 7. Pour the stock into the roasting tin and bring to the boil, scraping the bottom of the tin with a wooden spoon to mix in all the cooking juices. Remove from the heat and swirl in the remaining butter or margarine. Pour the gravy into a warmed sauceboat. 8. To serve, carve each rack by cutting down between the chop bones, or cut down after every 2 bones for double chops. |