Danny Crates' Rack of Lamb Recipe

Danny Boys Rack of herb crusted lamb, with crushed new potatoes and leek served with chantenay carrots

Ingredients: 1 serving

Rack of lamb (4 bone)

Herb crust

1 cup of white breadcrumbs (packet or homemade)

A few sprigs of fresh Thyme,

A few sprigs of fresh Rosemary, woody stems removed

A few sprigs of fresh Parsley

1 or 2 cloves Garlic

Zest of half a Lemon

Grated Parmesan

Dijon mustard

Olive oil

Maldon Sea Salt and pepper to taste

Salad potatoes

2 leeks

Butter

Chantenay carrots, with green on if possible, and nice ones that don’t need peeling

Red wine

Lamb Stock

METHOD

Lamb

Prepare herb crust in blender

Add about 1 cup of Breadcrumbs, herbs, garlic, zest of ½ lemon, tablespoon olive oil and blitz in blender, now add grated Parmesan to taste. The mix should stick but not be wet. And when tasting you should get the herbs and lemon. Adjust to taste.

Season lamb with salt and pepper and seal in a pan

Apply mustard and herb crust

Place in oven 220c for 18-20 mins depending on size and how pink you like lamb

Remove, wrap in foil and rest for 15mins

Potatoes

Boil in salted water for 15-20mins

Chop and Sautee leeks

Remove potatoes when done, add butter and crush with fork. Stir in leeks and season to taste.

Serve as a round base

Carrots

Boil in salted water until a slight crunch, remove and lightly toss in melted butter to give a nice glaze

Jus

Simmer down red wine to burn off the alcohol, add meat stock and leave to reduce, then add knob of butter, serve in a small jug

To serve, create a round potatoes base (Pastry cutter is great for this) lay rack against the base and place carrots against or on top of potatoes. Garnish with a sprig of rosemary.

Here’s the trick to serving the Rack of lamb. Serve whole, that way the crust will stay in tact. If you cut and serve you could end up with a rack of Lamb and a side of herb crust.

And if it doesn’t look or taste great, don’t blame me.

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Bon appetite