Sunday, 13 November 2011

Mustard & rosemary crusted lamb rack

Serving for 2:

For the lamb
1 lamb rack from Huber's Butchery
4 tablespoon Dijon mustard
3 garlic cloves
3 tablespoons fresh rosemary, chopped
4 tablespoons dried parsley
Some olive oil

For the side (Peperonata)
2 bell peppers of different colours
2 Tomatoes, seeded and roughly diced
Onion, thick slices
Garlic, sliced as thinly as you can
Some sugar
Some dried oregano
Salt & pepper
Olive oil
For the lamb

1] Mix 2 tablespoons olive oil, the Dijon mustard, the rosemary & parsley together in a small bowl. Add some freshly grinded pepper if you like ( I didn't).

2] Rub the seasoning onto the lamb. Leave overnight in the chiller.

3] Pre-heat oven to 200C. Roast for about 30 minutes or so. Rest for 5 to 10 minutes before carving into cutlets.

For the peperonata
1] Heat some olive oil in a pan. Then add onions. Fry until onions began to colour.

2] Add the peppers now and stir for about 3 minutes or so to combine.

3] Add the sliced garlic now then stir for a couple of minutes. Add a little sugar & oregano.

4] Now put in the chopped tomatoes & mix quickly.

5] Quickly turn off the heat. Grind some black pepper over.

The lamb rack just before it goes into the oven
Preparing peperonata

The finished product - knife wasn't sharp enough
Traditional Dijon Mustard made in France
available for sale
at Huber's Butchery or on

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