2 racks of lamb of 6 - 8 chops each, chined
3 cloves of garlic, peeled
sprig rosemary
15 ml (1 tbsp) oil
30 g (3 tbsp) fresh white breadcrumbs
30 ml (2 tbsp) redcurrant or guava felly, warmed
7 g (1 tbsp) parsley, chopped
2.5 g (1/2 tsp) French mustard
salt and pepper
3 cloves of garlic, peeled
sprig rosemary
15 ml (1 tbsp) oil
30 g (3 tbsp) fresh white breadcrumbs
30 ml (2 tbsp) redcurrant or guava felly, warmed
7 g (1 tbsp) parsley, chopped
2.5 g (1/2 tsp) French mustard
salt and pepper
method
1. Turn the lamb racks bone side up and cut a narrow slit between each chop at the meaty end.
2. Slice one clove of garlic and stuff each slit with a sliver of garlic and a blade of rosemary.
3. Put the lamb racks, fat side up, into an oiled roasting pan and cut several shallow diagonal slashes in the fat.
4. Crush the remaining garlic cloves and mix with the breadcrumbs, warmed jelly, parsley and mustard, and season well with salt and pepper.
5. Smear this mixture over the lamb racks and leave for 1 - 2 hours.
6. Roast for 25 - 35 minutes at 230°C (450°F) Gas 8, until well browned but still pink in the centre.
2. Slice one clove of garlic and stuff each slit with a sliver of garlic and a blade of rosemary.
3. Put the lamb racks, fat side up, into an oiled roasting pan and cut several shallow diagonal slashes in the fat.
4. Crush the remaining garlic cloves and mix with the breadcrumbs, warmed jelly, parsley and mustard, and season well with salt and pepper.
5. Smear this mixture over the lamb racks and leave for 1 - 2 hours.
6. Roast for 25 - 35 minutes at 230°C (450°F) Gas 8, until well browned but still pink in the centre.
serving amount
serves 4 - 6
rate this recipe
8.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
