Rack of Lamb with Garlic crust
This recipe can also be made with single lamb chops with the coating pressed onto one side and then carefully browned in a frypan on both sides. The topping quantities are sufficient for four racks or about 12 chopsIt is convenient to use a food processor to make the topping; however, you could simply grate the garlic, use your fingers to crumble the bread, and then add the rest of the topping. This will give you a beautiful, rustic topping – though, if you are using individual chops, take care when you are turning them over in the pan.
If you are using an oven for cooking the lamb racks, preheat it to 200°C (400°F). One rack of lamb (three or four chops) serves one person.
Topping
- 3 cloves garlic, grated
- 4-6 slices bread, torn into very small pieces
- 1 tbsp fresh thyme (or ½ tsp dried thyme)
- 1 tbsp prepared mustard
- 2-3 tbsp olive oil
Combine the ingredients for the topping together thoroughly. The amount of olive oil you use will depend on the freshness and texture of the bread. Pat the topping mixture onto the surface of the lamb.
Place the coated racks in a shallow baking dish. Cook for about half an hour for a medium-done rack. Serve with New Potatoes with Garlic and Onion.
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