CHRISYS COOKING CORNER
A lovely way with lamb
Rack of Lamb with herb/mustard crust
1 or more racks of lamb frenched (approx 6 cutlets per rack)
Mustard Crust (for 1 rack of 6 cutlets)
2 generous tablespoons of Dijon mustard
Zest of one lime (or lemon)
1 teaspoon of powdered lemon myrtle
1 teaspoon-ish of dried thyme or lots of fresh leaves from about three stems
Mix crust ingredients together.
Heat oven to 200C (180C fan forced). Place lamb on rack bone-side down in baking dish lined with foil. Smear crust mixture over meat part of lamb generously . Bake in oven for 10 minutes then reduce to 180C (160C fan-forced) for a further 35 minutes. This can be done in a BBQ as well.
I usually bake a range of vegetables for an hour at the same temperature - sweet potato (kumera), pumpkin, onion, parsnip, beetroot and potato for significant other. Steamed broccoli, beans and asparagus go well.
Note: Frenched means fat removed – you can do this yourself if the price per kilo of frenched lamb freaks you out.