Herb-crusted rack of lamb
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I have a spring in my step and it isn’t because I am wearing my new summer Louboutins. Finally the sky is blue, the days are longer and the promise of summer and eating al fresco is upon me. My garden is a riot of fashionable white and my lawn, like my nails, is perfectly manicured. The herb garden is abundant, with a delicious perfume wafting through my kitchen window. I survey the stunning view — the hunky gardener putting the finishing touches to my hanging baskets. Well I certainly wouldn’t risk my shoes and even a few fingernails trying to weed, hoe and till the soil, I am an expert at another sort of till!
It really gives one a sense of wellbeing to get in touch with nature and it is currently all the rage to go organic and sample a little bit of the good life. However, I don’t think I will be employing any sheep to keep my grass in order, or investing in an eglu to keep chickens for my organic eggs. Yet I do love wandering around my local nursery, filling my trolley with pink garden sheers and pink garden gloves — well, you need to look the part. However, when I Princess Presented them to the gardener, he did look rather perplexed.
So this week, what does the Jewish Princess make, as she dons straw hat and pink wicker basket (new buy from the nursery)? To ask the gardener to snip a bunch of mint for her herb-crusted rack of lamb.
6 French cut lamb racks (4 lamb chops in each)
6 teaspoons English mustard
30g dairy free margarine
115g white breadcrumbs
1 lemon skin grated
70g dried chopped dates
2 teaspoon garlic purée
6g mint leaves
6g flat leaf parsley
salt and black pepper
- Liberally spread the mustard over each rack, approximately one teaspoon per rack.
- Take the rest of the ingredients and blitz in the food processor.
- Spread the mixture over each rack, using your hands to mould it onto the rack and press down firmly.
- Place the racks in a baking tin, coated side up and put in the fridge for half an hour or more to allow the racks to set.
- Pre-heat the oven to gas mark 4, 350°f, 180°c.
- Put the racks in the oven for 25-30 minutes or a bit longer depending how you like your lamb.
- Remove from the baking tray and leave to rest for a few minutes.
- Carve the chops and serve with Cranbury jelly or mint sauce.
- JP’s Notes: You won’t feel sheepish when you bring this to the table.
The Jewish Princess is written with the help of Georgie Tarn and Tracey Fine. See www.thejewishprincess.com.