I like Wexford hook head lamb as it is my local area, but many farms around the country produce fantastic lamb like Achill island, Comeragh mountain, Connemara lamb, and so on.
Ingredients
Serves 2
- 1 x 6-7 bone Irish racks of lamb (2-3 bones per person), French trimmed
- 2 tbsp Dijon mustard
- 3 tbsp parsley, Freshly chopped
- 2 tbsp wild garlic, chopped
- 150g Fresh white breadcrumbs
- 50g butter, melted
- ½ lemon zest
- Salt & Pepper
- 3 onions, cut in wedges
- 2 carrots, sliced in half
- 80g salad leaves
To serve
- Glazed carrots
- Colcannon croquettes
Method
- Preheat the oven to 200°C.
- Place the onions, carrots and garlic on the base of a roasting tray.
- Then, spread mustard on the rack of lamb. Keep aside.
- In a bowl, combine the parsley, wild garlic leaves, breadcrumbs, lemon zest, 50g melted butter and salt and pepper together. And gently press the mixture onto the mustard brushed lamb racks.
- Place in the oven and roast for 20-25 minutes depending on how you like you meat cooked. Remove from the heat and allow to rest for 5 minutes if possible. Carve as required, I would normally allow 2 – 3 bones per person.
- Serve the lamb carved with the potatoes croquettes, glazed carrots and salad leaves.
