Thursday, 28 March 2013

roast rack of lamb with a honey, rosemary, garlic and granola crust

... the perils of writing for a magazine that ask for copy a month or two in advance means that whilst you can plan all you like to be seasonal you do sometimes get it wrong... this British weather has been ridiculously cold and most definitely un-springlike but I like the sentiment of the post and it's nice and apt for the forthcoming Easter weekend so i'll just leave it how I wrote and we can but dream of sunshine and warmth...

...Spring has most definitely sprung and with that dreadful bitter weather finally behind us, the daffodils shining in all their glory and a bumper weekend of Easter festivities ahead it’s time to roast a glorious rack of lamb and celebrate everything that’s new and fresh about Lincolnshire Life.

i recently discovered a wonderful on-line home-delivery company called Farmison who specialise in predominantly British, restaurant quality meats, vegetables and cheeses from artisan producers, many of whom are located in our fine county of Lincolnshire.  They sent me this incredible rack of lamb and it is a reminder, after the recent dreadful mass-produced horse-meat scandal, of the quality of the meat we do actually produce here in the UK.

roast rack of lamb with a honey, rosemary, garlic and granola crust 
I’ve created a delightfully crunchy honey, rosemary and garlic crust that includes some gorgeous Lizi's granola for a surprise added bite.  The sweetness from the honey and granola compliment the juicy lamb so beautifully and the caramelised vegetables, including some divine baby new potatoes, roasted directly in the tin with the meat, means less mess and more taste… always a good thing in my opinion.

1 large rack of lamb (usually 8 cutlets)
1 carrot – chopped into batons
1 fennel bulb – roughly chooped
1 onion – roughly chopped
1 500g bag of baby new potatoes – roughly halved

for the herb crust:
3 cloves of garlic – crushed with salt
3 sprigs of fresh rosemary – with leaves stripped from stalks and finely chopped
2 teaspoons whole-grain mustard
2 teaspoons runny Lincolnshire honey
1 tablespoon ground almonds
1 tablespoon granola or muesli
1 tablespoon extra virgin olive oil

if still in the fridge take the lamb out and let it come to room temperature whilst you make the crust

crush the garlic into a paste with the back of a large knife and some salt, then add this to a bowl with the rest of the crust ingredients and mix well together

lay the prepared veg into a roasting tin, season with salt and pepper, sprinkle with a little olive oil and lay the rack of lamb, fat-side up, on top.

take the crust ingredients and pat them over the fat ensuring it is all covered, then cover the whole dish with foil and pop in the oven on 170C for 30 mins, then take the foil off and increase the heat to 190C for a further 20 minutes or until the crust is golden.  I like my lamb very pink but do keep it in for longer with the foil back on if you’re not so keen.

eat and of course, enjoy!



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