:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/PPEHQTSZRNF3FG26M4DI67PK2U.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
Ingredients
- 400g trimmed lamb rack
- 100g breadcrumbs
- 1tsp rosemary, chopped
- 2tbs parsley, chopped
- 1tsp thyme, chopped
- Salt and pepper
- 1tsp Dijon mustard
- 1tsp veg oil
- 3tbs butter
- 1 courgette, chopped
- 200g fresh peas
- 1 lemon, juiced
- 300ml chicken stock
- In a bowl, combine the breadcrumbs, chopped parsley, rosemary, and thyme. Season with salt and pepper. Season the lamb rack with salt. In a hot pan, heat the vegetable oil and sear the lamb rack on all sides until browned. Remove the lamb rack from the pan and brush the fat side of the rack with the Dijon mustard. Press the herb and breadcrumb mixture on to the mustard side, creating a crust. Place the lamb rack on a baking tray and roast in the preheated oven at 180 degrees for about 18 minutes for medium-rare, or adjust the cooking time according to your desired doneness.
- While the lamb is cooking, heat another pan over medium heat and melt one tablespoon of the butter. Add the sliced courgettes and cook until golden brown and slightly softened. Remove from the pan and set aside. In the same pan, add the peas and sauté until heated through. Season with salt and pepper.
- In a small saucepan, melt two tablespoons of butter over medium heat. Add the lemon juice and chicken stock. Stir well to combine and simmer for a few minutes until the sauce slightly thickens.
- Once the lamb rack is cooked to your liking, remove it from the oven and let it rest for a few minutes before slicing. Serve the herb-crusted lamb rack with the fried courgettes, peas, and drizzle the light butter sauce over the dish.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)