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2 x 6-rib racks of lamb, trimmed and cleaned and with the trimmings retained (see tip*) 2 tablespoons oil
Lamb Jus:
Herb Crust: |
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Preheat the oven to 400F. Score the fat on the outside of the racks in a crisscross pattern. Heat the oil in a skillet over medium-high heat, season the lamb, place in the pan and cook quickly to seal and brown the surface. Remove from the pan and set aside. Place the lean trimmings in a roasting pan and roast in the oven for 20 - 30 minutes, then remove to cool. Increase the oven temperature to 500F.
To make the lamb jus, remove the trimmings from the roasting pan, leaving the fat behind, and place them in a saucepan with the onion, garlic and 1-1/2 cups water. Bring to a simmer and simmer for 30 minutes. To make the herb crust, mix together in a bowl the bread crumbs, chopped garlic, parsley and thyme leaves. Season and mix in the softened butter to form a paste. Press a layer of the herb crust onto the fat side of the racks, leaving the bones and the bottom clean. Place the crusted racks in a roasting pan and lightly brown in the oven for 20 - 25 minutes. Set aside and keep warm. Strain the jus into another saucepan and cook until reduced in volume by three-quarters, skimming off the fat or impurities that float to the surface. Serve on the side in a gravy boat.
*Tip: Ask your butcher to trim and clean the racks for you. You can also do it yourself by cutting away the fat and meat to expose the bones, then scraping the bones until perfectly clean.
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