Rack of Welsh Lamb with Herby Mustard Crumb

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rack-of-welsh-lamb-herb-crust
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AGA Cast Aluminium 24cm Frying Pan
AGA Cast Aluminium 24cm Frying Pan
W3064
£74.00
Full Size Hard Anodised Baking Tray
Full Size Hard Anodised Baking Tray
AG233
£46.00
AGA Bake-O-Glide Roasting Set
AGA Bake-O-Glide Roasting Set
W2086
£15.50
AGA Grid Shelf
AGA Grid Shelf
A1282
£33.00

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Description

Recipe courtesy of Welsh Lamb

Ingredients

French trimmed Rack of Welsh Lamb

Seasoning – black pepper and sea salt

Oil

1½ tbsp Dijon mustard

For the crumb:

1 thick slice bread – made into breadcrumbs

1 grated rind lemon

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme


Method

To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs, add the lemon rind and herbs.

To prepare the lamb. Score the fat on the rack. Heat an AGA frying pan until hot and add the oil. Sprinkle over the black pepper and sear the rack until browned on all surfaces.

Remove from the pan, then smear the mustard over the fat on the lamb, sprinkle over the crumb mixture , sprinkle over with sea salt and then press down gently , pressing the crumb to stick to the mustard.  Place onto a baking tray.

2, 3, 4 and 5 oven AGA:  Cook for 20-25 mins, on the grid shelf set on the floor of the roasting oven, if you like your lamb medium/fairly pink, 30-35 mins if you want it well done.

Allow to rest for 5–10mins before cutting into individual cutlets

Conventional cooking:  Preheat the oven to 200ºC.  Sear the rack of lamb on the hob, then transfer to a baking tray and cook for 20-25 mins if you like your lamb medium/fairly pink, 30-35 mins if you want it well done.  Allow to rest for 5-10 minutes before cutting into individual cutlets.

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