Mustard and Herb Crusted Rack of Lamb

Name: Mustard and Herb Crusted Rack of Lamb
Total time: 1 h
Yield: 4
Cuisine: European, North America
Ingredients: 1 Rack of lamb (approximately 28 ounces) (cut into 2 halves); 3 shallots; 2 stems flat-leaf parsley; thyme; Peppermint; 1 sprig rosemary; 4 Tbsps White bread crumbs; 5 Tbsps freshly grated Parmesan; 4 Tbsps softened butter; 1 egg; 2 Tbsps chopped black Olives; 2 Tbsps Mustard; 4 Tbsps vegetable oil; 18 ozs green Beans; 14 ozs Tomatoes; 4 ozs black Olives; salt; freshly ground peppers

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

For the lamb: 1 Rack of lamb (approximately 28 ounces) (cut into 2 halves); 3 shallots; 2 stems flat-leaf parsley; thyme; Peppermint; 1 sprig rosemary; 4 Tbsps White bread crumbs; 5 Tbsps freshly grated Parmesan; 4 Tbsps softened butter; 1 egg; 2 Tbsps chopped black Olives; 2 Tbsps Mustard; 4 Tbsps vegetable oil

For the salad: 18 ozs green Beans; 14 ozs Tomatoes; 4 ozs black Olives; salt; freshly ground peppers

How healthy are the main ingredients?

Tomato Olive Parmesan Olive Mustard rosemary

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Preparation steps

For the lamb: Trim the fat and rind from the meat. French the ribs and season with pepper.

Peel the shallots and very finely chop. Rinse the herbs, shake dry, pluck the leaves and finely chop. Mix the breadcrumbs, Parmesan, herbs, shallots, 1/2 the butter, the egg and olives together.

Heat the oil in a large roasting pan. Season the meat with salt and sear on all sides. Transfer to a preheated oven (200°C) (approximately 400°F) and roast for about 10 minutes. Spread the mustard over the meat and coat with the herb mixture. Increase the heat to 220°C (approximately 425°F) and roast for another 10 minutes.

Meanwhile, for the salad: Blanch the tomatoes, peel, quarter and remove the seeds. Rinse the green beans, trim and cook in boiling salted water for 8-10 minutes. Shock in ice water and then drain. Melt the butter in a large frying pan and sauté the beans until warm. Season with salt and pepper, add the tomatoes and olives and toss to combine.

Remove the lamb from the pan, cover with foil and set aside to rest. Arrange on a serving platter with the salad to serve.

Cover the finished lamb with foil and let stand briefly.

Toss the beans in remaining hot butter, heat can and season with salt and pepper, then mix in tomatoes and olives and let also briefly heat.

Arrange the rack of lamb with vegetables.