What I have been cooking ALOT of this month
Rack of Lamb with a Green Olive and Herb Crust
4 Racks of lamb with 3-4 cutlets each
Salt and Pepper
5 Tablespoons of Olive Oil
3 Cloves of Garlic
Small Bunch of Mint
Small Bunch of Parsley
3 Stalks of Rosemary
6 Sprigs of Thyme
Salt and Pepper
70g Green Stoneless Olives
1 Tablespoons Capers
300g Bread Crumbs
3 Tablespoons of Dijon Mustard
Pre Heat the oven to 180 oc.
Firstly prepare the lamb cutlets. Place them on a chopping board and score the fat into a diamond shaped pattern, and season generously with salt and pepper. Place a frying pan on a medium heat with 3 tablespoons of oil. When the pan and oil are hot, sear the racks of lamb fat side first. Try and get a really good golden colour to the meat and render some of the fat from the tops of racks.
Next place the racks into the hot oven on a baking tray for 8 minutes. While they are cooking begin on the crust. In a food processor whizz the garlic cloves with 2 tablespoons of oil. Next add the herbs, olives, and capers and puree until a paste is formed. Add the bread crumbs and pulse briefly. Spread this crumb mixture onto a tray or plate.
When the racks come out brush them all over with the mustard, and roll them in the crumb mixture. Pat the mixture down onto the racks so that when the racks cook the mixture will form and crust. Make sure that the racks are well covered if necessary roll the racks 2 or three times in the crumb mixture to ensure a good and even covering.
Place the racks back in the oven for 5 minutes. When you remove them, allow them to rest for 5-10 minutes before cutting and serving.