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Rack of Lamb in a Garlic Crust

ingredients

serves 4 - 6
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

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.

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