French-trimmed rack of lamb with Parmesan herb crust

This is so easy with mouth watering results. I simply love racks of lamb and this is a simple step-by-step recipe with brilliant results. You gotta love tender and juicy lamb with a crispy crust. The Parmesan cheese and fresh herb crust work ever so well with lamb. The meat will melt in your mouth and the crust adds a bit of crunch. Rosemary and thyme work ever so well with lamb and if you get your hands on some of the fresh variety, you will reap the rewards of this pungent herb. I didn’t have any in my back yard, so I picked some fresh parsley and basil from my garden instead which also worked a treat! I like my lamb cooked medium-rare, and boy did they come out juicy! Pair it up with a medley of mushrooms or any veg you desire and you will be singing.

READY TO COOK?

1. Preheat the oven to 180ºc.
2. With a super sharp knife, french-trim the rack of lamb.

1. Cut through the fatty side of the rib to the bone, from one side the the other.

1. Turn the rack over, so now the bones are sticking up. Start to cut along the bones and take all the flesh of the bones.

1. Slowly scrape the flesh of the bones and you should have perfectly ‘French-trimmed rack of lamb’.

1. Season the lamb well with sea salt, black pepper, and olive oil.
2. In a large frying pan, fry the lamb for about 3 minutes on each side until browned. Pop them on a plate to cool down.
3. In a bowl, mix the Parmesan cheese, garlic, herbs, small drizzle of olive oil, and bread crumbs together.

1. Pat the herb crust onto the fatty side of the lamb.

1. Pop the lamb onto a baking tray and roast for about 20 minutes.
2. While the lamb is cooking, chop up a mixture of mushrooms.

1. Heat up a large frying pan with olive oil and cook the mushrooms until lightly browned. Add some crushed garlic and a small knob of butter to the pan. Season well with sea salt and black pepper.
2. When the lamb is cooked, rest the meat for 5 minutes by covering the rack with some foil.
3. Carve these beauties and serve them on a warm plate.

INGREDIENTS

• 1 rack of New Zealand lamb
• 2 handfuls of bread crumbs
• 2 cloves of garlic (crushed)
• 1 small handful of fresh herbs (rosemary and thyme works best)
• 1 small handful of Parmesan cheese
• olive oil (use a good one)
• black pepper
• sea salt
• butter
• mixture of mushrooms

New Zealand lamb steak and cucumber salad

Lamb is lovely if you marinate it overnight.

Spring lamb and mint sauce is simply delightful. I’ve paired it up with a cucumber salad making this dish an ideal light lunch for when you are sitting outdoors enjoying the sun. Some people don’t like lamb because it may give off a slightly strong smell. If you marinate the lamb for an hour or over night, the lamb will smell beautiful and the meat will be tenderised. When it comes to lamb, my favourite mix for the marinate is freshly pounded rosemary, garlic, black pepper, and olive oil. Wrap them up and refrigerate for at least 1 hour, but I prefer to leave them overnight to achieve maximum results. I adore lamb when it is slightly pink in the middle, but that is entirely your choice of preference. Try not to overcook the steaks as it will loose all of it’s juicy goodness. I serve it up with some greek yogurt infused with harissa, mint sauce, and a wedge of lemon.

READY TO COOK?

1. In a pestle and mortar, pound the rosemary, garlic, black pepper, and 3 table spoons of olive oil.
2. Season the mix onto your steaks, wrap them up with cling film and marinate for at least 1 hour (or overnight).
3. When you are ready to cook, shave the cucumber with a pealer length-ways until you reach the seeds, then flip the cucumber and apply the same technique.
4. Do not dress the cucumber salad until you are about to serve the dish as it will get soggy.

1. In a small sauce bowl, mix up 2 tablespoons of greek yogurt and 1 tea spoon of harissa.
2. Heat up a griddle-pan until sizzling hot.
3. Pop in your steaks and grill on each side for 2 and a half minutes for it to be cooked medium.
4. Once the steaks are done, season with a bit of sea salt and black pepper, then rest them on a warm plate for 1 minute.
5. Dress your cucumber slices with mint leaves, 1 table spoon of olive oil, half a tea spoon of sesame oil, 1 tea spoon of soy sauce.
6. Slice the steaks in half and pop them on a plate along with cucumber salad, harissa yogurt, mint sauce, and lemon.

INGREDIENTS

• 2x 200g lamb steaks (any tender cuts)
• 1 cucumber – washed
• 1 sprig of rosemary
• 1 clove of garlic – crushed
• 1 lemon

• greek yogurt
• harissa
• mint sauce
• fresh mint
• soy sauce
• olive oil
• sesame oil

Lamb made light and lovely.