Rack of Lamb In a Herb Crust

Nicolette van Niekerk
The Rack of Lamb is prepared with a herb crust on a mustard, breadcrumbs and garlic base. To perfect this main dish as a meal, make it’s vegetable side dishes as well. We’ve added the three vegetable recipes, Mushrooms a la Greque, Provençal New Potatoes and Grilled Eggplant with Figs and Cream cheese as well. All these dishes were part of a French Summer Wedding Menu shoot we have done. Read the full article and post here.
Rack of Lamb in a Herb Crust. Photo by Yolande Marx.

Rack of Lamb in a Herb Crust. Photo by Yolande Marx.

Rack of Lamb in a Herb Crust Serves: 6   Ingredients 2 Rack of Lamb (12oog in total) 1 Cup Chopped Parsley 1 Cup Chopped Chervil 1/2 Cup Chopped Chives 2 Cloves of garlic, peeled and chopped 4tbsp Breadcrumbs 2tbsp Mustard Seasoning, salt and pepper 40g Butter Method 1. Roast the racks of lamb for 12 minutes on 200℃. Remove and allow to rest. 2. Combine the butter, mustard, garlic, breadcrumbs as well as herbs together and mix well. Season to taste. 3. Cover the rack of lamb with the mustard mixture and place in a ovenproof dish. 4. Roast for 30 minutes on 180℃. Remove from the oven and serve 2 – 3 lamb chops per person.