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    Rack of Lamb with a Herb Crust

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    Rack of Lamb with a Herb Crust

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes, plus resting
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 30g coarse, fresh breadcrumbs
    • 1 tbsp pine nuts, roughly chopped
    • 3 anchovies in oil, drained and finely chopped
    • 1 tbsp finely chopped thyme
    • 1 tbsp finely chopped sage
    • 1 tbsp finely chopped rosemary
    • 1 tbsp finely chopped mint
    • Salt and freshly ground pepper
    • 8-rib rack of lamb


    1. Preheat the oven to 190°C, gas mark 5.
    2. To prepare the coating, mix the breadcrumbs, pine nuts, anchovies and herbs. Season. Place the lamb in a roasting tin, ribs down, and press the crumb coating all over the layer of fat.
    3. Roast for about 25 minutes (for slightly rare meat), then leave to rest for 5-10 minutes before cutting into individual portions and serving.
    4. Serve with lightly cooked baby vegetables, tossed in butter and fresh mint, and new potatoes.

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