Lamb racks coated in a herby breadcrumb crust not only look fabulous but they taste delicious as well. The crumb coating is all prepared in the food processor making this a very simple dish to cook. Easy all year-round entertaining that will be sure to impress your family and friends.
Lightly toast the sourdough bread in a toaster or in a low oven. You are really only drying the bread out so you do not want it to colour much at all.Break up the lightly toasted bread and add to the bowl of a food processor. Add the rest of the crumb mix ingredients, except the parmesan cheese. Pulse the mix 3-4 times and scrape down the sides. Add the parmesan and process again briefly until you achieve a breadcrumb consistency with all the herbs blended evenly throughout. Set aside.
To Prepare the Lamb Racks:
Preheat a frying pan over high heat. Lightly oil the lamb racks with the extra olive oil, and season lightly with the extra salt.Sear the lamb racks, fat side down in the frying pan for 3-4 minutes or until browned. Remove to a plate or tray and allow to cool and come to room temperature.
Once at room temperature, spread the seared side of the lamb racks with the dijon mustard so they are covered evenly (I often cover the ends of the racks too). Press the prepared breadcrumb mix firmly onto the lamb racks, over the top of the mustard. I take handfuls and press it on. Cover the seared side and ends (optional) of each rack. At this point you can cook the lamb or refrigerate it until required. Remember to bring the lamb back to room temperature before cooking.
To Cook the Herb Crusted Lamb Racks
Preheat the oven to 200°C.Place the lamb racks carefully onto an oven tray. Cook for 25-30 minutes or until the lamb is cooked and nicely pink in the middle (see notes). Remove from the oven and cover them loosely with foil. Allow to rest for 10 minutes before serving.
Notes
Cooking times will vary depending on the size of your lamb racks. If your lamb racks are on the smaller side, check them at 25 minutes. If they are larger, they will be closer to the 30 minute mark. If you prefer your lamb less pink, then cook longer.It is important to rest the lamb for at least 10 minutes before serving.