HERB-CRUSTED RACK OF LAMB
Serves two
- 300 g EMH rack of lamb (in one piece)
- 3 garlic cloves
- salt
- freshly ground black pepper
- cold-pressed olive oil
- wholegrain mustard
Herb crust:
- 3 tbsp breadcrumbs
- 20 g Parmesan cheese
- a small bunch of parsley and basil
- 1 tsp olive oil
- Season the rack with salt and pepper on both sides. Peel the garlic cloves. Heat the oil in a pan, add the garlic cloves followed by the rack. Sear and remove from the pan. Place all the herb crust ingredients and the seared garlic cloves into a blender. Blitz until combined. Brush the rack with mustard and coat on all sides with the herb crust. Place on a lined baking tray and roast in a preheated 200 C oven for 25-30 minutes. Then transfer the rack to a cutting board and let it rest for 15 minutes. Cut between the ribs into portions and serve, for example, with risotto.
HARISSA LAMB
Serves four
- 1 EMH seasoned rack of lamb (8 bones)
- salt
- freshly ground black pepper
- 4 large garlic cloves
- 5 tbsp harissa paste
- juice of half a lemon
- 2 tbsp cold-pressed olive oil
salad:
- 1 large romaine lettuce
- 2 oranges
- 1 red onion
- salt
- cold-pressed olive oil
Peel and grate the garlic, mix in a small bowl with the harissa paste, oil and lemon juice, season with salt and pepper. Coat the rack with the paste, wrap in cling film and refrigerate for at least 24 hours to marinate. Remove the lamb about 30 minutes before cooking to bring it to room temperature. Heat oil in a pan, sear the rack on all sides then transfer to a preheated 200 C oven for 15-20 minutes. When done, remove from the oven, wrap in foil and let rest for 10 minutes.
Meanwhile, peel and thinly slice the onion. Segment the oranges and tear the lettuce into smaller pieces. Toss everything in a bowl, add olive oil and salt, mix well and serve with the lamb.
