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The ingredients needed to prepare Lamb rack in parmesan crust:
- Prepare 1 of 6-bone French-trimmed rack of lamb for two people.
- Get of salt and pepper.
- You need 1 tsp of Dijon mustard.
- Get 1 tsp of honey.
- Prepare 3-4 of heaped tbsp grated parmesan.
- Get 1 tbsp of breadcrumbs.
- Prepare 2-3 sprigs of rosemary.
- Prepare of grated zest of 1 lemon.
Instructions to make Lamb rack in parmesan crust:
- Score the skin on the lamb rack with a sharp knife on the diagonal. Mix the mustard with the honey and spread all over the lamb except bones..
- Strip the leaves off the rosemary and chop really fine, almost to a powder. Grate lemon zest and the parmesan and whizz it with the rosemary and the breadcrumbs in a blender or food processor. You can just mix it all together in a bowl but whizzing breaks up the breadcrumbs and makes for a more uniform coating. Tip onto a shallow dish..
- Dip the lamb rack in the herb and parmesan crumbs making sure the coating sticks well, press it on with your fingers..
- Preheat the oven to 240C/475F/gas 9. Place the lamb rack on a baking tray, skin side up and roast for 10 minutes. Turn the heat down to 180C/350F/gas 4 and roast for further 20-25 minutes (roasting time after the initial 10 minute blast should be 15 minutes per pound, provided your lamb had been brought to room temperature). Let it rest in a warm place for at least 10 minutes..
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