This recipe for Lamb Rack courtesy of James Smith, The Tattooed Butcher uses herb & mustard crumb for a classic lamb flavour combination that always works.
2 cups of bread crumbs
1 handful of freshly chopped parsley
1 handful of freshly chopped mint
2 tbsp finely chopped rosemary
1 tbsp salt
1 tbsp cracked pepper
4 tsp Dijon mustard
1 tbsp olive oil
Let the lamb racks get to room temperature then rub in olive oil, salt and pepper.
Heat your BBQ up to a high temp and cook the lamb racks for roughly 2 mins per side, just enough to brown each side.
Combine chopped parsley, rosemary, mint and breadcrumbs together.
Remove lamb racks from the BBQ and cover the fat side in Dijon mustard then dip into the crumb mixture until the fat is completely covered.
Place back in the BBQ on a medium temp (roughly 170-180©) facing away from the flame for a further 10mins.
Remove the Lamb racks and rest for 2-3mins before slicing and serving.
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