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Roasted Rack of Lamb with an Aromatic Crumb Crust

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Roasted Rack of Lamb with an Aromatic Crumb Crust

A breadcrumb topping with Asian spices gives a real kick to this easy but impressive dinner party dish.

Preparation time: 20 minutes
Cooking time: 35 minutes to 45 minutes
Total time: 55 minutes to 1 hour 5 minutes

Serves: 4

Ingredients

2 x racks Waitrose New Zealand Lamb (approx 500-600g in total, 7-8 cutlets per rack)
2 tsp Bart Chinese Five Spice Paste
2 shallots, finely chopped
5cm piece fresh root ginger, peeled and finely chopped
1 clove garlic, crushed
20g pack fresh coriander, chopped
½ x 20g pack fresh flat-leaf parsley, chopped
75g fresh white breadcrumbs
1 tbsp Waitrose Toasted Sesame Oil

Method

Preheat the oven to 200°C, gas mark 6. Pat the lamb dry using kitchen paper and season the meat lightly.
In a bowl, mix together all the remaining ingredients and then press the mixture onto the fatty side of the lamb racks.
Cook the 2 racks of lamb, standing up on a roasting tray with their bones interlaced, for 35-45 minutes, depending on how well cooked you like your lamb. Pierce the meat with a sharp knife or skewer towards the end of cooking. If the juices are pink then the lamb will be slightly rare; for well-cooked meat wait until the juices run clear. Once cooked, transfer the racks of lamb to a carving board, loosely cover with foil and allow to rest for 5 minutes.
Using a carving knife, cut the lamb between the bones into cutlets. Place 3-4 cutlets per person on a bed of Waitrose Sweet and Crunchy Stir Fry vegetables cooked with a little soy sauce, and serve with boiled rice.