Mint and Parmesan Crusted Rack of Lamb

Mint and Parmesan Crusted Rack of Lamb

• Two large French trimmed racks of lamb- I personally like to trim some of the fat off but it's just a preference
  
• 4 tbsp Dijon mustard
• Large handful of white course breadcrumbs
• Small handful of grated Parmesan cheese
  
• Small bunch of fresh mint leaves, roughly chopped
• 2 teaspoons of dried mint
• Small spring of rosemary
• 2 cloves of garlic, peeled and smashed
  
• 2 anchovy fillets in oil

Put the breadcrumbs, Parmesan, fresh and dried mint, rosemary, garlic and the anchovy fillet (including the oil) in a food processor and pulse. Stop once the mint, rosemary, garlic and anchovies are finely chopped and well incorporated into the rest of the mix. Set aside.

Heat an oven proof griddle pan until hot (smoking if you dare), sear the racks of lamb starting with the fat side down (don't oil your pan or you'll very likely set your smoke detector alarm off). You don't necessarily have to sear your meat but it does give it a nice colour and I like the fact it gets rid a bit of the fat. Once lightly seared, take the lamb off the heat.

Spread the Dijon mustard over the fat side of the rack of lamb. Sprinkle the breadcrumb mixture over and pat down gently when all the mixture is used up. Drizzle a little olive oil over the top - this will help the breadcrumbs crisp and golden. Cook at 200°C/fan 180°C for about 30 - 40 minutes depending on how well you like your meet cooked. I cooked mine to about medium, which was about 40 minutes. Rest before carving the lamb into cutlets. Serve with your sides of choice. Mine were steamed broccoli, green beans, roasted parsnips and a rather lumpy gravy made from red wine, beef stock, lingonberry jelly and a little leftover breadcrumb mixture.