Recipe by The Flying Chef
Moist lamb racks encrusted with mustard and herbs. Served on a bed of parsnip mash
Top Review by mersaydees
The lamb racks are definitely 5 stars and overall this dish is something I'd order and enjoy immensely in a fine dining restaurant. While I liked the parsnip mash, my DH thought it too sweet; I will probably try this again atop recipe #262668 in place of the parsnip mash. Thanks, The Flying Chef, for another easy and gourmet delight! Made for Aussie/New Zealand Recipe Swap.
- 4 racks of lamb (4 cutlets each)
- 4 teaspoons Dijon mustard
- 2 tablespoons parsley, chopped fine
- 1 tablespoon mint, chopped fine
- 1 tablespoon sage, chopped fine
- 1 tablespoon thyme
- 1 1⁄2 teaspoons rosemary, chopped fine
- 1 1⁄2 teaspoons tarragon, chopped fine
- 1⁄4 cup breadcrumbs
- 1⁄3 cup panko breadcrumbs, flakes (Japanese breadcrumbs)
- 6 -7 good sized parsnips
- 20 g butter
- 1⁄4 cup cream
- 3 teaspoons mild Dijon mustard
- milk (for cooking)
Directions See How It's Made
- For the racks.
- Trim any excess fat off of the Lamb and set to one side.
- Combine all the chopped herbs in a bowl with both of the bread crumbs, Take each lamb rack and spread about 1 teaspoon of mustard on each. This may be a little more or less depending on how big the individual racks are. You want enough to completely coat. Then press the herb mixture onto mustard, again coat completely.
- Pre-heat oven to 200c. Place lamb in baking dish on a wire rack drizzle a little olive oil over racks and cook for 25-30mins. Remove lamb from oven and allow to rest for 5 minutes.
- The lamb will be pink inside if you prefer your lamb a little more well done just cook for longer.I like my lamb meat pink, so if the crust is not golden or crisp enough, I just turn on the grill to brown the crust off rather than cook for longer and end up with over cooked meat.
- For the Parsnip mash.
- Peel and chop parsnips into small chunks. I tend to take a little of the core off as this is a little more bitter than the rest of the veg but it is not necessary. Put chopped parsnip in pan and cover with milk cook simmering until tender then drain.
- Blend or process parsnip adding butter, mustard and cream until smooth. I have listed 1/4 cup of cream this can vary depending on size of parsnip used, so add more or less as needed. Also depending on what brand of mustard you use will depened on the quantaty you use. I buy a really good brand from france and it has a good flavour without being overpoweriing. Some dijons can be quite strong so if the brand you buy is strong I would recommend using less as this will overpower the yummy natural flavour of the parsnip.
- To serve place mound of mash in the middle of the plate place rack on top and drizzle red wine gravy around the plate.
- For a photo visit http://the-best-recipes.blogspot.com/.