The Secret to an Incredible Rack of Lamb
Summerhill has just brought in Lumina Lamb, and we couldn’t think of a better reason to share one of our favourite lamb recipe.
Lumina began with one ambitious goal: to create the world’s most succulent lamb. The result of a 15-year journey, Lumina Lamb is revered for its delicate flavour, tender texture and remarkable consistency.
For our Herb Crusted Rack of Lamb (reciep belo, we keep the preparation simple and let the lamb shine. The racks are first roasted at high heat, then covered with a buttery crust of fresh parsley, rosemary, thyme, garlic, breadcrumbs and lemon zest before going back into the oven.
The result is beautifully tender lamb with a golden, savoury herb crust that adds freshness and just the right amount of richness.
After trying a lot of lamb recipes over the years, it’s still a family favourite.
Let it rest before slicing, then bring the whole rack to the table. It’s a beautiful dinner with surprisingly little work.
Herb Crusted Rack Of Lamb
2 racks of lamb, room temperature
Extra-virgin olive oil
Sea salt and cracked black pepper
1 cup flat leaf parsley
1 tablespoon rosemary
1 tablespoon thyme
3 garlic cloves
1 cup white bread crumbs
4 tablespoons butter
2 teaspoons lemon zest
Combine herbs, garlic, breadcrumbs, butter and lemon zest in food processor until finely ground.
Preheat oven to 450°. Place lamb in large roasting pan fat side up. Rub with olive oil and sprinkle with salt and pepper. Roast for 10 minutes. Remove from oven and press herb mixture onto lamb; return to oven for another 20 minutes. Remove from oven, cover with foil and allow to rest for 15 minutes before slicing and serving.
If you’re enjoying theses stories, please make sure you’re signed up for our newsletter, where we share our love of food, through food stories, recipes and weekly specials. And get a Free cookie.Sign Up!
