Mustard and Wild Garlic Crusted Lamb Rack
A showstopping centrepiece of tender lamb with a crisp, herby breadcrumb crust. Perfect for using up the wild garlic you stored in the freezer from spring.
Ingredients
30g fresh breadcrumbs
1 tsp finely chopped flat-leaf parsley
2 tbsp finely chopped wild garlic
1 tsp salt, divided
1 tsp black pepper, divided
1 tbsp olive oil
6-rib rack of lamb, butcher’s cut, trimmed to a thin fat layer
2 tbsp Dijon mustard
Method
1. Prepare the Crust: In a bowl, mix the breadcrumbs with parsley, wild garlic, ½ tsp salt, and ½ tsp pepper. Drizzle in the olive oil and stir to combine. Set aside.
2. Prepare the Grill: Bring the lamb to room temperature while preparing your Kadai. Light your Kadai and push the hot coals to one side for indirect cooking. Add in the Holi Grill, clean and lightly oil the surface.
3. Sear the Lamb: Season the racks generously with the remaining salt and pepper. Place the lamb, fat side down, close to but not directly over the coals. Cover and grill for about 8 minutes, rotating halfway through, until well browned. Remove from the grill and place fat side up on a tray or board.
4. Apply the Crust: Spread the Dijon mustard over the fat side of the lamb rack. Press the breadcrumb mixture firmly onto the mustard layer.
5. Finish Cooking: Return the lamb to the Kadai, fat side up, near but not directly over the coals. Cover and cook for a further 10 minutes, or until a thermometer reads 54°C (130°F) for medium-rare. Remove from the grill and rest uncovered for 10 minutes.
6. Serve: Carve between each rib into individual chops and serve hot.
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Method
1. Prepare the Crust: In a bowl, mix the breadcrumbs with parsley, wild garlic, ½ tsp salt, and ½ tsp pepper. Drizzle in the olive oil and stir to combine. Set aside.
2. Prepare the Grill: Bring the lamb to room temperature while preparing your Kadai. Light your Kadai and push the hot coals to one side for indirect cooking. Add in the Holi Grill, clean and lightly oil the surface.
3. Sear the Lamb: Season the racks generously with the remaining salt and pepper. Place the lamb, fat side down, close to but not directly over the coals. Cover and grill for about 8 minutes, rotating halfway through, until well browned. Remove from the grill and place fat side up on a tray or board.
4. Apply the Crust: Spread the Dijon mustard over the fat side of the lamb rack. Press the breadcrumb mixture firmly onto the mustard layer.
5. Finish Cooking: Return the lamb to the Kadai, fat side up, near but not directly over the coals. Cover and cook for a further 10 minutes, or until a thermometer reads 54°C (130°F) for medium-rare. Remove from the grill and rest uncovered for 10 minutes.
6. Serve: Carve between each rib into individual chops and serve hot.
