NZ lamb racks with a Golden Heat, herb and breadcrumb crust. Impressive, and done in 30 minutes.
Serves: 4 | Prep: 10 min | Cook: 20 min + 10 min resting
Ingredients
- 2 French-trimmed lamb racks (about 8 cutlets each)
- Salt and pepper
- 1 tbsp olive oil
- 3 tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- ¾ cup fresh breadcrumbs
- 2 tbsp chopped parsley
- 1 tbsp chopped rosemary
- 1 clove garlic, grated
- Zest of 1 lemon
Method
- Heat the oven to 200°C. Season the lamb well.
- Heat the oil in a pan over high heat and brown the racks all over, about 4 minutes. Move to a roasting tray, fat-side up.
- Mix the breadcrumbs, herbs, garlic and lemon zest.
- Brush the fat side of each rack with Golden Heat, then press on the crumb.
- Roast 15–18 minutes for medium-rare (55–58°C inside).
- Rest 10 minutes, then slice into cutlets.
Chef's tip: The Golden Heat acts as the glue for the crust and seasons the meat at the same time.