Herb Crusted Rack of Lamb & Rosemary Jus
Sent in by The Grey Lady restaurant Leicester
For the crust
3 Fresh Sprigs of Rosemary
2 Fresh Thyme Sprigs
1 Fresh Tarragon Sprig
Large Handful Fresh Leaf Parsley
½ Garlic Clove (chopped)
1 handful of homemade bread crumbs
1 Handful of Gruyere or Parmesan (Grated)
For the Rosemary Jus
250ml hot, good lamb stock
1 large sprig fresh rosemary
1 Lean Rack of lamb, French Trimmed
• Pre heat oven to 190°C
• Add all the ingredients for the crust to a food processer and blend until ingredients blend together
• Season the rack of lamb
• Heat the oil in a large pan, skin side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
• Press a generous Handful of the herb crust over the racks and transfer to a medium sized roasting tin, with a large knob of butter and roast in the oven for 5-15 minutes depending on how the lamb is preferred.
• To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Check seasoning, strain and serve over the sliced rack of lamb.
Enjoy this Lamb on our menu at the moment as part of the “3 Cuts of Lamb” Dish!