Succulent roast lamb racks, encrusted with crunchy breadcrumbs, fresh herbs, Parmigiano Reggiano and salty capers. Serve with Darlington’s famous mint sauce for a classic, unbeatable flavour combination. A simple, yet impressive dish - perfect for your next dinner party or family feast.
Serves 8
140g breadcrumbs
50g , finely grated
1/4 cup Pons capers in brine, drained and chopped
1/4 cup mint leaves, finely chopped
1/4 cup Italian parsley leaves, finely chopped
and freshly ground black pepper
4 whole trimmed lamb racks, at room temperature
4 Tbsp Accoceberry Espelette smooth mustard
, to serve
Preheat oven to 200°C.
In a bowl, place breadcrumbs, grated Parmigiano, capers, mint and parsley. Season with a little salt and pepper. Drizzle with 2 Tbsp EVO to moisten and stir well to combine.
Halve the lamb racks so you have 8 portions. Season the meat with salt and pepper. Spread lamb evenly with mustard, leaving the bones clean. Press crumb mixture firmly onto the meat to form a crust.
Place lamb racks in a low-sided roasting dish. Drizzle with a little more EVO. Roast for 20 minutes for medium rare, or longer depending on your preference.
Remove from the oven and cover with a tent of foil for 10 minutes to rest. Serve half a rack per person with mint sauce on the side.
Serve with roast broccoli or preferred vegetables.
Recipe by Julie Le Clerc
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