Rack of Lamb with Herb Crust
- 1 Rack of lamb (with long ribs, 800-900 grams, divided by the butcher into two halves)
- 80 grams White bread crumbs (day-old, crumbled)
- 50 grams Parmesan (freshly grated)
- 4 Tbsps black peppercorns (crushed coarsely in a mortar)
- 4 Tbsps Mustard seed
- 5 Tbsps chopped rosemary
- olive oil (cold pressed)
- freshly ground peppers
Trim ribs and season with salt all over.
Combine breadcrumbs with Parmesan, chopped rosemary, peppercorns, mustard seeds and 4-5 tablespoons of olive oil, mix well.
Heat about 3 tablespoons of oil in a roasting pan and sear meat all around, season with salt to taste and roast in preheated oven at 140°C (approximately 275°F) for about 20 minutes. Remove meat from the pan and spread with herb mixture, press down lightly and roast until crispy under a hot broiler, watching carefully.
Arrange lamb on a platter and garnish with rosemary sprigs, cherries and kumquats, if desired. Serve.