Delicious when marinated with rosemary and thyme, coated with a light parsley crust and served with colcannon potato, from Dermot McDonnell on Heat.
- mixed fresh herbs
- bread crumbs (very fine)
- dijon mustard (to coat the lamb before applying herbs)
- rack of lamb
- olive oil, sprigs of various herbs, cloves of garlic, salt, pepper,
- whipped potato
- spring onion
- sauté shallots
- vine ripened tomato
- To make the herb crust, take the leaves of the fresh herbs and place them with the bread crumbs in a blender.
- Add seasoning and blend until the bread crumbs and the herbs are completely fused. You should be left with what appears to be green bread crumbs.
- Take the rack of lamb, French trim and clean the bones until they are pearly white. Allow the whole rack of lamb to sit in the marinade for a couple of days.
- Place in the fridge and cover with cling film. Once finished marinating, divide the rack of lamb into good size cutlets.
- Baste the meat end of the cutlets in Dijon mustard and then roll the cutlets in the herb & bread crumb mix. Each cutlet should be coated evenly, with the bones remaining untouched.
- For the salsa, finely chop the shallots, garlic, cucumber and tomatoes.
- The potato is pretty self explanatory.
- Simmer it and when ready mash it, adding seasoning, butter and chopped spring onions.
- Cover the pan with olive oil and allow to heat to a medium temperature. Place two cutlets per person on the pan and seal on either side.
- Place the pan in the oven at 180 degrees for 10 minutes. This should ensure that the crust is a perfect golden brown and that the lamb remains pink in the middle.
- For the salsa add an even quantity of cucumber, tomato and shallots to a hot saucepan with a little oil. Season with garlic, salt and pepper and cook just enough to ensure that it is hot. We want to keep it nice and fresh.
- Freshly chopped coriander can be added at the end.
- Pipe the potato mix onto the plate with 2 cutlets and the salsa dished into a mould for presentation. Done!