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Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables

Name: Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables
Cook time: 50 min
Yield: 4
Ingredients: Crust; 8 slices of white bread, crusts removed; 30ml Gruyère, grated; 1 garlic clove, crushed; 15ml fresh rosemary; 15ml fresh flat-leaf parsley, finely chopped; a pinch of salt; Lamb; 30ml olive oil; salt and freshly ground black pepper, to taste; 4 x 4-bone rack of lamb, French trimmed (ask your butcher to prepare this for you); 20ml Dijon mustard; Vegetables; 100ml extra virgin olive oil; 1 red onion, chopped; 2 garlic cloves, finely chopped; 8 pattypans; 4 baby marrows, cut in half lengthways; 8 baby carrots with tops; 4 baby aubergines, cut in half; 1 red pepper, seeded and quartered; 100g baby button mushrooms; 200g potatoes, peeled; 15ml Maldon salt; coarse ground black pepper, to taste; 15ml fresh thyme, chopped, to serve

June 18, 2008 (Last Updated: January 11, 2019)

Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables recipe

Elegant, delicious, and wonderfully tender. You can’t beat roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables for a satisfying main course.

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Roast rack of lamb with a rosemary and mustard crust served with slow-roasted farm-style vegetables

Serves: 4

Cooking Time: 50 mins

Ingredients

Crust
8 slices of white bread, crusts removed
30ml Gruyère, grated
1 garlic clove, crushed
15ml fresh rosemary
15ml fresh flat-leaf parsley, finely chopped
a pinch of salt
Lamb
30ml olive oil
salt and freshly ground black pepper, to taste
4 x 4-bone rack of lamb, French trimmed (ask your butcher to prepare this for you)
20ml Dijon mustard
Vegetables
100ml extra virgin olive oil
1 red onion, chopped
2 garlic cloves, finely chopped
8 pattypans
4 baby marrows, cut in half lengthways
8 baby carrots with tops
4 baby aubergines, cut in half
1 red pepper, seeded and quartered
100g baby button mushrooms
200g potatoes, peeled
15ml Maldon salt
coarse ground black pepper, to taste
15ml fresh thyme, chopped, to serve

Instructions

Preheat the oven to 200°C.

For the crust, place all the ingredients in a food processor and blend until it forms fine crumbs. Place it in a bowl and set aside.

For the lamb, heat the olive oil in a pan on a high heat. Season the rack of lamb and seal it in the pan. Remove it from the pan, brush the skin with the mustard and lay it on the crust. Place the lamb in the oven and roast for 8 – 12 minutes (8 minutes for medium rare and 12 minutes for medium). Remove it from the oven and let it rest for a couple of minutes.

Heat the olive oil for the vegetables in a roasting tray. Add the red onions and garlic, and cook for about 30 seconds. Add the rest of the vegetables to the tray and season. Mix well and roast it in the oven, about 10 minutes. Remove the vegetables from the oven and add the thyme.

Slice the roast and serve with the vegetables on the side.