Ingredients: (Serves 8)
| 4 Racks of Lamb (about 500g each) 1/4 c. Dijon Mustard 1 c. coarse dry Bread crumbs 1/4 c. finely chopped Onions |
1/4 c. fresh Parsley, finely chopped 2 tbsp. soft Butter Salt & Pepper Garnish - Lemon twists & fresh Watercress |
Directions:
|
Preheat oven to 230C. Remove fat
and trim meat from ends of rib bones exposing 2.5cm of bone. Score fat.
Place racks in shallow roasting pan and bake for 15 minutes. Remove from oven and spread mustard over fat side of racks. In a mixing bowl, combine bread crumbs, onion, parsley, butter and salt and pepper to taste. Press on to mustard. Reduce heat to 200C and bake for 20 to 25 minutes or longer to your choice of roasting eg medium, well done etc. Set racks on serving platter interlacing ribs to form an arch. Cover with foil and let stand for 5 minutes before serving. Garnish with lemon twists and fresh watercress. |
Enjoy with a glass of Seminary
Shiraz!