Recipes

By Barry Horne

Serve 4

x2 Lamb rack (8 bone racks, fat cap removed)

10g Parsley

10g Wild garlic

1 small Garlic clove

Lemon zest

150g Breadcrumbs

2 tbsp Olive oil

1 tbsp Dijon mustard

Salt & pepper

Roughly chop the parsely, wild garlic and garlic clove.

Place in a food processor along with the zest of one lemon, olive oil and breadcrumbs and add a good pinch of seasoning.

Blitz until everything is incorporated, it should not be wet, but it it's too dry and not incorporated enough, add a bit more oil.

Place pan on a medium high heat and season your lamb racks well.

Add a small amount of oil to the pan and sear the rack to get some good colour on them.

Then, take out and brush all over with the dijon mustard. 

Cover with the breadcrumb mixture and bake in a preheated oven at 180 degrees C for 12-15 mins for a nice medium.