Ready in 1 hour
I serve this with minty new potatoes and a side of shelled broad beans, peas, sring onions and pancetta. Along with a red wine jus for serving.
Cuisine: Main Ingredient: Lamb
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1. First of all you need to marinade your lamb. Whisk together all the ingredients for the marinade and put over the racks of lamb, which should be places in a deep roasting dish. Leave in the fridge for 6-8 hours, stir occasionally, and bring to room temperature one hour before cooking.
2. Second, make your pesto sauce - start by whizzing together the basil and garlic in a food processer, add the pine nuts and grated parmesan and whizz again, then have it running whilst you slowly add the olive oil to emulsify. Add salt and pepper to taste and then spoon into a jar adding a splash on olive oil on the top, refrigerate.
After this, combine the breadcrumbs with 2 tablespoons more of parmesan, and leave in a bowl for later.
3. Prepare your broad beans, blanch for 2 minutes and then run under cold water, this should allow you to easily slip their skins off.
4. Put a 500g-750g bag of baby new potatoes on to boil for about 20 minutes until tender, drain and sprinkle of chopped mint and butter, shake and leave somewhere to keep warm.
5. When it comes to cooking, seal the fatty sides of the racks of lamb in a little of the marinade juices. Once sealed and golden brown place in a roasting tin, fatty side up. Add your pesto sauce to the breadcrumb and parmesan mixture a teaspoon at a time until you have a thick paste consistency, then spoon this onto the fatty sealed sides of each rack of lamb, pressing down to make sure it sticks. Finish with an extra sprinkling of breadcrumbs and parmesan on top for extra crunch.
Cook for about 15 minutes at 190 degrees, and then rest on a wooden board for 5 minutes.
6. Whilst the lamb is cooking, brown off the chopped spring onions and pancetta in a large non stick frying pan, added a good grinding of pepper, once browned, add the peas (after cooking for 2 minutes) and the shelled broad peas and warm through.
7. For the red wine jus, add the red currant jelly, red wine, and cornflour (after mixed with a little cold water) to a saucepan and heat through. Once the lamb is cooked, add the jucies from the roasting tray to this to add more flavour, season with salt and pepper, once slightly thicken and to your liking, sieve the jus into a warm jug.
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