Lamb · Dinner-party royalty
Rack of Lamb with a Mustard and Herb Crumb
A rack of lamb looks like restaurant cooking but is one of the most straightforward roasts there is: the cut is tender, the portioning is built in, and the bones tell you exactly where to carve. The herb crumb keeps the meat juicy and gives you that vivid green-and-pink cross-section when you slice between the bones.
Method
Blitz the breadcrumbs, parsley, rosemary, thyme, garlic and olive oil to a vivid green crumb. Season.
Score the fat cap of the rack lightly and season all over. Sear fat-side down in a hot pan with the rapeseed oil for 4–5 minutes until golden, then briefly colour the ends. Cool for 5 minutes.
Brush the fat side generously with the Dijon, then press the herb crumb firmly onto the mustard in an even layer.
Roast crumb-side up at 200°C for 18–22 minutes, until the centre reads 54–56°C for pink. The crumb should be crisp and green, not browned dark.
Rest for 10 minutes, then carve between the bones into cutlets and serve two or three per person.
Ben's Tip
Sear first, crumb second. Crumb a raw rack and the coating falls off in the pan; a seared, slightly cooled surface holds the mustard, and the mustard holds everything else.
To Drink
A ripe, supple red, such as Châteauneuf-du-Pape or a good Garnacha, wraps around the sweetness of pink lamb beautifully.
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