NZ Lamb Rack Cap Off

Ingredients

• 1 rack of lamb (about 800 g)
• 1 cup breadcrumbs
• 3 cloves garlic, minced
• 2 tbsp rosemary, chopped
• 2 tbsp thyme, chopped
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp Dijon mustard

Method

1. 1Preheat oven to 200°C (400°F).
2. 2Season the lamb rack with salt and pepper.
3. 3In a bowl, mix breadcrumbs, garlic, rosemary, thyme, parsley, and olive oil to form the crust mixture.
4. 4Brush the lamb rack with Dijon mustard to help the crust stick.
5. 5Press the breadcrumb mixture firmly onto the lamb rack.
6. 6Place the lamb on a roasting tray and cook for 25–30 minutes, until the crust is golden and the lamb is medium-rare.
7. 7Remove from oven and let rest for 10 minutes before slicing into chops.

Ingredients

• 1 rack of lamb (about 800 g)
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp cinnamon
• 1 tsp paprika
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper

Method

1. 1In a bowl, mix cumin, coriander, cinnamon, paprika, garlic, olive oil, lemon juice, salt, and pepper to form a marinade.
2. 2Rub the marinade generously over the lamb rack and let it rest for 1 hour.
3. 3Preheat oven to 200°C (400°F).
4. 4Place the lamb on a roasting tray and cook for 25–30 minutes, until the crust is aromatic and the lamb is medium-rare.
5. 5Remove from oven and let rest for 10 minutes before slicing into chops.
6. 6Serve hot with couscous or flatbread.