Herb Crusted Lamb with Maille Mustard Crust
- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 2 Servings
Herb Crusted Lamb
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 15115.98 kcal |
| Total Fat | 1391.5 g |
| Saturated Fat | 608.42 g |
| Sodium | 2710.27 mg |
| Dietary Fiber | 2.69 g |
| Sugars | 1.03 g |
| Protein | 585.24 g |
Ingredients List
- 1 cup fresh white breadcrumbs or white bread, torn into pieces
- 2 tbsp roughly chopped parsley
- 2 tbsp thyme leaf
- 2 tbsp basil
- 2 tbsp basil
- 1 lemon zest
- 2 tbsp olive oil plus extra for drizzling
- 16 bone trimmed racks of lamb
- 2 tbsp Maille® Dijon Original Mustard
DIRECTIONS
-
Heat oven to 200C/180C fan/390F/gas 6. Place the breadcrumbs, herbs and zest into a food processor with 1 tbsp. of the oil and some seasoning. Blitz until everything is finely chopped and combined.
-
Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with Maille Dijon mustard. Pat in the herb crust, drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked
-
Serve with wilted spinach, seasoned with honey mustard and a creamy mash potato.
