706 B
706 B
Rack of lamb with mustard and breadcrumbs
Recipe yields 2 portions
Ingredients
- 1 pieces rack of lamb, trimmed and skinned
- 4 tablespoons Dijon mustard
- 2 tablespoons fresh white breadcrumbs
- 2 tablespoons chopped fresh herbs
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 tablespoons unsalted butter
Directions
Preheat the oven to 220℃.
Trim off as much fat as possible from the meat.
Mix together the mustard, breadcrumbs, herbs, salt, pepper and butter. Press a thin layer over the skinned side of the lamb. Refrigerate for at least 30 minutes.
Place breaded side up in a roasting pan and roast for 25 minutes.
Meta
author: Leiths Cookery Bible
tags: Meat