Racks of Lamb with Green Herb Crust

Racks of Lamb
2 Racks of Baby Lamb each with six cutlets
1 Tablespoon Salt
1 Tablespoon Pepper
By Randy Chichester
To Prepare the Racks
  • Preheat oven to 400F.
  • With a sharp knife remove all but a thin layer of fat from the meaty side of racks.
  • Score the remaining layer of fat diagonally in both directions this will help hold the green herb crust.
  • Season the rack with salt and pepper.
  • Roast them for twenty minutes.
  • Remove and let cool.
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Green Herb Crust
 
1 Tablespoon Mustard Powder
4 Tablespoons Soft Butter
6 Tablespoons Fresh Bread Crumbs
6 Tablespoons Finely Chopped Watercress
6 Tablespoons Finely Chopped Flat Leaf Parsley
2 Cloves Finely Chopped Garlic
1 Tablespoon Green Crushed Peppercorns
2 Tablespoons Melted Butter
 
To Prepare the Green Herb Crust
  • Mix dry mustard and 4 tablespoons soft butter to form a paste spread over racks.
  • Then mix remaining ingredients except for the melted butter.
  • Pat this mixture over the racks of lamb and drizzle melted butter over the lamb.
  • Set aside until ready to for final roasting when ready to finish preheat oven to 400F and roast for another 20 minutes then serve.

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